Coconut milk chicken soup

Tom Kha Kai

Here is a traditional Thai soup that is prepared with chicken. I found the recipe on the famous blog Papilles et Pupilles, which had reproduced Thai chef Tharaka Sandamal's recipe. I made a few small changes when it came to the choice of onions and as I'm a vegetarian, I replaced the chicken with firm tofu, but I leave you the original recipe.

For 2 persons

140 g chicken breast cut into strips or cubes (here tofu)

40 g Enoki mushrooms (or Paris mushrooms cut into strips)

10 g peeled and sliced red onion (here onions)

4 cherry tomatoes, halved

4 g of curry leaves or comvaba! otherwise the zest of a lime)

1 tsp. chopped coriander

2 sticks of lemongrass split in half and slightly crushed

100 ml chicken broth (here vegetables)

Chilli powder (optional)

For seasoning

70 g nuoc mam

30 g lemon juice

10 g Thai pepper paste

400 ml coconut milk

1 In a wok, mix half of the coconut milk, chicken broth, lemongrass, curry leaves, red onion, enoki mushrooms, cherry tomatoes and bring to a boil.

2 Then add the chicken and nuoc-mâm. Lower the fire. Simmer for 4 minutes until chicken is cooked. Add the remaining coconut milk and heat to the boiling point for an additional 3 minutes.

3 Spread the lemon juice and pepper paste in 2 bowls. Pour soup over top and garnish with a little coriander and chilli powder and serve immediately.

The Enoki mushroom...

You will find a very complete dossier on these small mushrooms here

I propose this Thai recipe to "Cooking for Peace" organized by my friend Sophie from the superb blog La tendresse dans la cuisine, she proposes us to accompany her, to greet and honor the inhabitants of a country on the day of her national holiday.