Bangkok is a very interesting city. It reeks of a character which tells stories. To me the word vibrant best describes it. It is truly like the capital of a kingdom. There is something ancient about the feel of the place inspite of the very modern malls. There is a sense of mystery in the air. As though everyone and everything has a secret.
When Molly and Rahul lived in Bangkok we used to visit them often. Molly would research very seriously and discover little corners of food haven and we used to eagerly patronise them. Eat with gusto and discuss the dishes for hours. Till the next hop to a new place, on the same day. We visited with cousins, with friends and just ourselves. Bumped into other friends from Mumbai and delighted over that too. On the first evening that we would land her cook would toss up the best ever phad thai noodles. Thai food was always a favourite. But these trips took the experience to another level. Restaurants-small and big, food courts, streets, take-homes; food everywhere was always delicious. In Bangkok and in the islands and mountains all around.
Bringing to you one such peek today. A delicious Thai soup, tom kha kai. My version of it.
I used about 200 ml chicken stock and 200 ml of coconut milk. Pour both in a large bowl. Add one inch of Galangal sliced in pieces, 10 peppercorns, 3 Kaffir lime leaves and the stalk of one lemon grass leaf. I usually bruise the stalk and add it. This should simmer for a good ten minutes in low heat. Then allow it to cool and strain it. Keep the broth in a bowl.
Chop 8 button mushrooms in thick slices. Slice 6 baby corns lengthwise making 3 strips from each. Take about 250 grams boiled chicken and make semi thick boneless pieces. I also took a bunch of spring onions and chopped them into smallish bits. Add all of this to the broth and set to simmer.
In 5 minutes or so, add 1 more Kaffir lime leaf, 3-4 tbsp fish sauce and 3 tsp soy sauce. I did not add any salt as the fish sauce is salty. Now juice in one lime. Finely chop 2 bird eye chillies and spice up the broth. If you like spicy, take 3 of them but not more. Garnish with coriander leaves.
I served it for dinner last night with a bowl of rice in the soup and made it a one pot. Feedback from self designated food critiquing teenager; this dish is 'creative'.......
When Molly and Rahul lived in Bangkok we used to visit them often. Molly would research very seriously and discover little corners of food haven and we used to eagerly patronise them. Eat with gusto and discuss the dishes for hours. Till the next hop to a new place, on the same day. We visited with cousins, with friends and just ourselves. Bumped into other friends from Mumbai and delighted over that too. On the first evening that we would land her cook would toss up the best ever phad thai noodles. Thai food was always a favourite. But these trips took the experience to another level. Restaurants-small and big, food courts, streets, take-homes; food everywhere was always delicious. In Bangkok and in the islands and mountains all around.
Bringing to you one such peek today. A delicious Thai soup, tom kha kai. My version of it.
I used about 200 ml chicken stock and 200 ml of coconut milk. Pour both in a large bowl. Add one inch of Galangal sliced in pieces, 10 peppercorns, 3 Kaffir lime leaves and the stalk of one lemon grass leaf. I usually bruise the stalk and add it. This should simmer for a good ten minutes in low heat. Then allow it to cool and strain it. Keep the broth in a bowl.
Chop 8 button mushrooms in thick slices. Slice 6 baby corns lengthwise making 3 strips from each. Take about 250 grams boiled chicken and make semi thick boneless pieces. I also took a bunch of spring onions and chopped them into smallish bits. Add all of this to the broth and set to simmer.
In 5 minutes or so, add 1 more Kaffir lime leaf, 3-4 tbsp fish sauce and 3 tsp soy sauce. I did not add any salt as the fish sauce is salty. Now juice in one lime. Finely chop 2 bird eye chillies and spice up the broth. If you like spicy, take 3 of them but not more. Garnish with coriander leaves.
I served it for dinner last night with a bowl of rice in the soup and made it a one pot. Feedback from self designated food critiquing teenager; this dish is 'creative'.......
This Coconut Chicken Soup looks so yummy.
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it's a very nice delicious soup.Thanks for the recipe.Definitely i'll try to make this soup at home.Thanks again
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