This aromatic and assertively seasoned soup is one of my favourite Thai dishes. A bit unusual in that it contains no coconut milk, it is nevertheless very much a Thai dish: spicy, zesty, and altogether satisfying.
I prefer to use chicken thigh meat: it is more flavourful than other chicken meat and imparts a heartiness that almost makes this soup a meal in itself.
Peel the lemongrass stalks to the tender whitish centre and crush with flat of a knife. Then cut into
If you are using unboned thighs, remove the skin and bones from the chicken thighs or have your butcher do it for you. Cut the chicken into
© 2001 Ken Hom. All rights reserved.