Coconut Chicken Soup; Tom Khai Kai

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'.......

Lemon Parsley Smoked Paprika Chicken

Today I tossed up a lemon parsley smoked paprika chicken. But first let me tell you about my friend Shirin's mom who lives in Bayswater, London on top of a Waitrose store. Everything about Aunty Krishna is a sweet picture. At mid eighty she remains spirited and keeps a quaint little flat. There are cheerful flowers at her window. An aged but not worn out throw on her couch. Vintage-d coffee mugs brighten up her open kitchen. Carefully chosen art gifted by her son-in-law and some family pictures hang on her walls each narrating a memory. A tall umbrella which doubles up as her walking stick stands where it is supposed to stand as eager to step out once in a while as she is.

I really like aunty. I suspect she likes me too. After we were treated to a sumptuous breakfast and coffee, she called Jeet, my husband into the kitchen and made him stand on a stool to reach up to a shelf high up. Out came a breathtaking gold guilded fruit bowl with matching ashtrays. I welled up. She said she wanted me to have it, her shopping from her first ever trip the the Self-ridges. It is today one of my prized possessions. 

This recipe I dedicate to aunty. Also because the smoked paprika I have used is a recent gift from Shirin who I think has picked it up from Krishna aunty's grocer below, Waitrose, the store which treats her to a coffee everyday. 

I used the breast on the bone pieces of chicken. To eight of these I applied salt, coarse home ground pepper and smoked paprika. I gently massaged the chicken with these three spices and set it aside for a good one hour. In the meantime please par boil 10 odd sweet potato chunks with a dash of salt. Leave the dark pink skin on the chunks. 

In a glass of about 100 ml milk dissolve a tsp of flour. I used whole wheat flour.

In another glass, take a 100 ml of chicken stock. Fresh is fine. I used the bullion that Meenu gets me. I must add that Meenu whom I have become friends with through Shirin is my star attraction in London now. I shall talk about her gorgeous Wembley home lined with large roses and a welcoming warm lasagna in another post. 

Time to cook. Take a non stick wok and brush some olive oil. Pan grill the chicken till golden on both sides. Picture below shows you the colour you should look for. While doing so flavour by throwing in 2 sprigs of parsley. Take out the pieces and place the potatoes in the same wok. Grill on all sides for a minute each and add the milk and the stock. Keep your flame at low-medium heat. Now toss in about 10 odd French beans snipped at their two ends. In another 2 minutes, slowly place the chicken pieces into the wok. Add the zest of one lemon and slice the same lime to add to the gravy. I did not add any salt because my stock was salty. Cover the wok and allow the broth to simmer. In 5 minutes, please check if a cooking needle sears through the chicken easily. 

Serve with brown rice.