Chicken in a Spicy Coconut Broth

What is it with Thai soups? From my, albeit, limited experience of them the more they look like dish water the more amazing they taste. Every spoonful is a constant battle for the taste buds attention with a complex blend of different flavours and this one is no exception.





The recipe is a very easy one from Ramsay's World Kitchen and I could literally drink the broth by the gallon.

Recipe serves 4-6 as a starter

Chicken in a Spicy Coconut Broth (tom ka gai)

Ingredients
2 boneless chicken breasts
Sea salt and black pepper
400ml tin of coconut milk
600ml water
3cm fresh root ginger, peeled and sliced
4 kaffir lime leaves, ripped up
1 lemongrass stalk, halved length ways
2 red chillies, halved length ways and deseeded
1 Tsp palm sugar or light brown soft sugar
21/2 Tbsp of Fish sauce
2 tbsp lime juice
100g button mushrooms
handful of coriander leaves

Method
Slice the chicken into bite sized pieces, sprinkle with salt and pepper and set aside
Pour the coconut milk into a pan along with 600ml of water
Add the ginger, kaffir, lemongrass, chillies, sugar, fish sauce and lime juice
Bring to a simmer and cook gently for about 5 minutes, allowing the flavours to infuse
Add the mushrooms and simmer for 3 minutes
Add the chicken and simmer until cooked through, about 2 minutes.
Serve by discarding the chili, lemongrass, ginger and lime leaves or be traditional and leave them in but don't eat them.
Garnish with coriander

Enjoy