I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 24 February 2016

Chicken and Mushroom in Spicy Coconut Broth ต้มข่าไก่.



Chicken and Mushroom in Spicy Coconut Broth ต้มข่าไก่

Serves 2-3.

The literal translation is galangal chicken soup but it's eaten more as a curry than a soup.
The broth is wonderfully fragrant, the floral flavours are unmistakably Thai. The dish is incredibly rich, sour and creamy and should be eaten with rice as part of a larger meal.

       For the broth.
In a large saucepan, put in
-350ml water(with a stock cube) or 350ml chicken stock,
-400ml coconut milk (please use full fat),
-6-8cm galangal, cut into thick chunks,
-2 lemongrass, bruised and thickly sliced,
-4-5 chillies,
-4-5 sprigs coriander,
-4-5 kaffir lime leaves,
-2tsp tamarind purée.
Leave to simmer for around 10-15 minutes until the broth is beautifully infused by the herbs. Add
-500g free range chicken thigh, cut into 2-3 cm chunks.
-200g sliced mushrooms.
Leave to simmer for another 15-20 minutes. 

To taste.
-fish sauce.
-lime juice.

This is delicious but don't be tempted to eat the whole thing yourself.

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