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4
Easy
By Ken Hom
Published 2001
No mistaking the Thai heritage here: coconut is a marker of true Thai cuisine. Such a soup has a richness one associates with cream, but here it is the effect of the coconut milk, whose opulence and aroma add so much to the dish that it is almost a meal in itself.
The authentic version of this soup requires chicken thighs. The recipe is often modified for Western palates by using chicken breasts, but I have found that chicken thighs, with their more robust flavour and texture, give