Name: Tom Ka Gai (Thai Chicken Soup with Coconut Milk, Lime & Coriander)
Yield: Serves 4
Ingredients: small bunch of coriander (cilantro); 4 makrut (kaffir) lime leaves, torn; 1 stem lemon grass, halved lengthways; 3 tablespoons fish sauce; 4 cm (1½ inch) piece of galangal or ginger, peeled and sliced; 400 ml (14 fl oz) coconut milk; juice of 2 small limes; 250 g (9 oz) skinless chicken breast, cut into thin strips; 1 red chilli, seeded and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

I just wouldn’t cope with not knowing how to make some version of this soup. I love it. You can add a few mushrooms, a couple of fresh spinach leaves or some slices of zucchini (courgettes) in with the chicken. Also wonderful instead of the chicken is to cook some large, shelled prawns (shrimp) on a barbecue or griddle pan and toss them into the soup just before serving. The fish sauce is the salt in this soup so adjust the quantities according to your taste (and the same with the chilli).