Tom Kha Kai

(From Y3K Recipes Issue No.7 – July/ August 2002 and Y3K Cookbooks Vol.10 - Lim Bian Yam's Favourite Recipes On International Cooking 林棉炎大师厨艺经典)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

3 chicken legs (deboned, cut into 1 inch squares)

1 can straw mushrooms (cut into halves)

280ml coconut milk (140ml thick santan add in 140ml water)

1 litre stock/water

2 stalks lemon grass

3 pieces fragrant lime leaves/ limau purut leaves (remove center part to prevent bitterness)

2 coriander roots (smashed)

15 red and green chilli padi (smashed)

40g galangal (cut into ¼ inch thick slices)

Marinade:

1 tbsp light soy sauce

1/4 tsp pepper

1 tsp corn flour

Seasoning:

5 tbsps fish sauce

4 tsps chicken powder

Salt to taste

1 tsp sugar

1/2 tsp V’sin

4 tbsps lime juice

For garnishing:

Coriander leaves

Method:

1. Marinate chicken legs with marinade.

2. Bring the water or stock to a boil. Add in lemon grass, limau purut leaves, galangal, coriander roots and sugar. Bring to a boil again.

3. Add in chicken and seasoning (except lime juice). Simmer for 3-5 minutes.

4. Add in coconut milk and chilli padi. Bring to a boil.

5. Turn off heat. Add in lime juice. Remove and garnish with coriander leaves. Serve hot.

Tips: Lime juice should not be cooked, because it can turn bitter. Tom Kha Kai is another favourite dish apart from Tom Yam Kung for the Siamese. It has a different appeal as it has a smooth, creamy texture.