Graham's Tom Ka Kai recipe (Thai Coconut Chicken Soup)

This recipe has lots of ingredients but is very quick and easy to make - just a little chopping required.  It's really important to get the balance of sweet, salty, hot and sour right - so make sure you test it before you serve it up.

Graham's Tom Kai Kai

Prep Time: 8 minutes      Cook Time: 10 minutes                  Serves : 2 as a main, 4 as a starter

Ingredients:

6 cups good-quality chicken stock

1-2 chicken breasts, sliced

1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass

4 thai lime leaves (optional)

1 cup mushrooms, sliced

1 thumb-size piece ginger, grated (or pickled ginger)

a few small pieces of sweet ginger (optional)

3-4 cloves garlic

1-3 fresh red chilies, chopped (to taste), OR substitute 1/2 to 3/4 tsp. dried chilli

1/2 to 1 can coconut milk

2 Tbsp. lime juice

2+ Tbsp. fish sauce

1 Tbsp soy sauce

1 tsp. palm sugar (or brown sugar)

handful fresh coriander leaves

handful fresh basil leaves

3 spring (green) onions, sliced

other vegetables, like sliced red/yellow peppers, zucchini etc

1 cup cooked rice

Preparation:

Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

Place chicken stock in a large soup pot over medium-high heat. Bring to a boil.

Add chicken and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chilli. Boil 5-8 minutes, or until chicken is cooked.

Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.

Turn heat down to minimum. Add lime juice and stir.

Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavours. Start with salty, adding more fish sauce if not salty or flavourful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chilli.

Stir in the cooked rice.

Ladle soup into serving bowls. Sprinkle with a little fresh coriander, basil, and spring onion.