Thai coconut soup (tom ga kai) with chicken & shrimp

Ingredients for 6-8 people

2 skinless chicken breasts
500grms shrimps/prawns
3 cans of coconut milk
500 grms sliced shiitake mushrooms
1 large piece of galangal or ginger crushed
4 stalks lemon grass bruised (or lemon peel/rind)
10 kaffir lime leaves (or lime peel/rind)
4 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp dried red pepper flakes
3 fresh spring onions
2 cups of water

40 min · Easy

Directions

1. Bring a pot of water to the boil, place in the whole chicken breasts and cook for 8-10 mins, take out set aside. Then add and cook the shrimp for just 1min max!. take out and leave aside also.

2. Pour in the coconut milk and two cups of water into a large saucepan, bring to a simmer and then add the galagal or ginger, lemon grass (or lemon peel/rind) and the lime leaves (or lime peel/rind and continue to simmer for 15 mins or until all the flavours are infused.

3. Strain the coconut milk into a new pan discarding the spices.

4. Stir in the mushrooms for 10mins to soften, then add the lime juice, fish sauce, brown sugar & the curry powder to taste.

5. Slice the chicken breasts and add the shrimps/prawns and warm through

6. Garnish with sliced spring onion & red pepper flakes when ready just before serving.

starters April 02, 2013 09:10