Chicken tom ka
Recipe by Paddy sears
1 Can (450ml) coconut milk
450ml Water
1 Onion (cut in half and sliced)
1 Red Pepper, diced
handful Snow peas / mange tout / sugar-snaps or other veg...
400 - 500g Chicken breast cut into small chunks
2 tsps sugar (pref palm sugar or soft light brown)
2 desert spoons Tom Ka paste
a good handful of rice noodles
Coriander leaves
(optional)
2 tsps Thai Fish Sauce
Juice 1/2 Lime
a few dried lime leaves
Prep. Time → 5 min
Cook Time → 12 min
1. Place the coconut milk and water into a large deep frying pan and bring to the boil stirring occasionally
2. Add onion, pepper and any other vegetables being used.
3. Add the sliced chicken and stir the broth as it comes back to the boil
4. At this stage add the Tom Ka paste, Sugar (and Lime Juice / leaves / fish sauce if used).
5. Allow to boil for a few minutes before tasting to check that enough paste has been used (it should be a good strong flavour but have some heat).
6. Add the rice noodles and allow to cook through before serving with coriander leaves to decorate.
starters, thai, tom ka, noodles November 10, 2011 19:44
No one has liked this recipe.
Using curry pastes in Thai food is no cheat - they are widely used even in Thailand! This is one of my favourite quick meals. You can even use frozen chicken breasts - just thaw slightly to allow you to slice and then add the still partially frozen to the coconut milk / water / veg. Just make sure it is cooked long enough to heat the chicken all the way through.
I normally make mine less of a soup and more "saucy noodles"