Moroccan Cookery (step-by-step illustrations)

noreply@blogger.com (Ptiza) — Wed, 20 May 2009 15:09:00 +0000

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Thai Coconut Soup

noreply@blogger.com (Ptiza) — Mon, 06 Oct 2008 19:55:00 +0000

Original Name: Gai Tom Kha, Tom Kha Gai
Cuisine: Thai
Dish: Soup
Type: Fish, Seafood
Serving: 2-3 people

Ingredients:

Water (1 1/2-2 cups)¹
Coconut Milk (1 of 400mls can)
Thai chili pepper (1-3 piece, fresh or dried)²
Lime (1)
Galangal (1-3 piece, fresh or dried)²
Fish Sauce (1Tbsp)
Lemon Grass (1-2 piece, Fresh or dried)²
Kaffir "lime leaves" (1-3, Fresh or dried)²
Fresh Coriander or Parsley (not cut) and cherry tomatoes (halved)
Optional: Chinese or Shiitake mushrooms (5-10, Fresh or dried)²
Choice of: Chicken, Fish, Prawns (Shrimps), Sea Food Mix ³

Preparation:

Put water, coconut milk, galangal root, lemon grass (if using dried) in the pot, bring to boil and switch to a medium heat, keep it simmering for 5-10 minutes to release flavours(stir frequently)
Add chicken or sea food, lime leaves, lemon grass (if using fresh), fish sauce and bring to boil again
Let chicken to cook (use less time for seafood or fish) and turn off the heat
In the bowls add crush chilli peppers-seeds removed (Thai or any available), or do not crush, if you do not like it to be spicy. Squeeze 1/3-1/2 of lime in each bowl.
Serve hot with parsley or coriander leaves and tomatoes)

¹ Try different amount of water for less or more coconut flavor
² If using dried herbs, soak them at least for 2 hours (you can use the water, they
were soaked for cooking)
³ Use amount of meat or fish according to you taste (1-2 medium chicken breasts
is quite enough)

©This recipe was taken from internet and cooked by myself before
posting. It was slightly adjusted (according to my taste ), so feel free to use and
modify it, as you like.©

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Moroccan Cookery (step-by-step illustrations)

Thai Coconut Soup