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Recipe of the Week!

Tom Ka Gai
(Thai chicken soup with Coconut milk, lime & coriander)

I love this soup…you can add a few mushrooms or some fresh spinach leaves or slices of courgette in with the chicken…for a change from chicken it is wonderful with some large, shelled prawns…just barbecue or griddle them and toss into the soup just before serving!
Serves 4

4cm piece of ginger, peeled & sliced
small bunch of coriander
3 lime leaves, torn
1 stem lemon grass, halved lengthways
3 tablespoons of fish sauce
juice of 2 limes
400ml coconut milk
250g skinless chicken breast, cut into this strips
1 red chilli, seeded and sliced

Put the ginger, coriander roots, lime leaves, lemon grass & 1 litre of water in a pan and bring to the boil.
Add the fish sauce & lime juice, lower the heat and simmer for 10 mins.
Remove the coriander roots. Add the coconut milk, bring back to the boil & boil for a few mins.
Add the chicken pieces & cook for a few mins. until the chicken is soft & cooked through.
Throw in the chilli & mix through. Serve in bowls with the coriander leaves roughly chopped and scattered over the top.