This soup is probably my all-time favourite Thai dish. I love Thai food and usually stick to my tried and trues: Green Curry with Chicken, Red Curry with Beef, Pad Thai with an abundance of freshly squeezed lemon juice, Thai Beef Salad, Chicken with Basil, Chicken with Ginger, Chicken with Cashews. You get my drift. This soup is always my entree though and its perfect combination of salty, sweet and sour is enough to make me salivate just thinking about it.
I make my own version of Thai at home often, but after a delicious lunch-for-one yesterday where I enjoyed a bowl of this heavenly goodness, I had a hankering for it again today. I didn’t want to deal with my two year old in a restaurant around nap time and decided instead to head on home, make him his favourite sandwich and a plate of fruit and set about making the soup for me to enjoy (solo) once he was sound asleep. It was a perfect plan – Mama & little man were both satisfied and happy! Score!
As with any ethnic foods, you can adapt the flavour to suit your personal taste. I have adjusted this from the original recipe, because I always add extra fish sauce and lime to my dish. I also reduced the amount of sugar called for in the original.
This is a light soup as an entree without the rice, or a perfect meal with it. Enjoy! I know I am already looking forward to my leftovers for lunch tomorrow.
- 1 can of coconut milk
- 4 c chicken stock
- 1-2 red Thai chili, thinly sliced
- 2 cm piece of fresh galangal root (if you can find it), thinly sliced
- 2 cm piece of ginger, finely grated
- 2 chicken breasts, very thinly sliced (this is easier if the breasts are still mostly frozen when you cut them)
- small handful of button mushrooms, sliced or cut into small chunks (depending on your preference)
- 4 small to medium tomatoes (optional), cut into quarters
- 1 stalk finely chopped lemon grass
- 5 kaffir lime leaves, thinly sliced
- 3 T lime juice
- 3 T fish sauce
- 1 T brown sugar
- 2 T chopped fresh coriander for garnish
- In a large pot, bring the coconut milk and chicken stock to the boil. Add the thinly sliced galangal, grated ginger and thinly sliced chilli and simmer for 10 minutes.
- Add the chicken slices and stir occasionally until chicken is just cooked (i.e. no longer pink, but still soft and tender.)
- Add the mushrooms, tomatoes, thinly sliced kaffir lime leaves and sliced lemon grass. If the kick of chilli is not strong enough, add more at this point and simmer for an additional 10 minutes.
- Once all ingredients are cooked (if using tomatoes, ensure you turn the heat off before the tomato skins begin to separate from the tomato), turn off the heat, add brown sugar, lime juice and fish sauce and stir well. Add more or less of each of these final ingredients until your preferred balance of flavours is reached.
- Serve with a side of steamed white rice and garnished with the chopped coriander.