I’ve just come home after a wee trip out, bag full of oranges, lemons, lemon grass, nam pla (fish sauce), kaffir lime leaves and galangal (looks like ginger). This is going to be exciting cooking.
And it was!
I’d been down to Haymarket way and thought I’d go check out Thai @ Haymarket and see if there was anything I could be inspired by.
At first nothing much caught my eye, but out popped Mr Pipat Visuttiporn – Pat to you and I – from the counter offering me assistance and free recipes and before I knew it I had a virtual class in Thai cooking! It was just lovely and I can highly recommend you go along.
Tom Kha Gai – Thai Chicken Soup with Coconut Milk:
4-5 kaffir lime leaves shredded – Pat told me frozen ones are cheaper and you can just take out what you need. I dropped the leaves in as they were.
2 tbs lemon grass- leave no waste if you take all the hardest leaves off, chop off bottom and finely, finely chop about 2 inched up the stem and throw the rest.
1 tbs galagal sliced thinly – again watch out for the hard skin/peel so it doesn’t get into your dish
4 tbs fish sauce – nam pla.>Pat assured me his were all very popular brands. I chose squid option because of the bottle. What did you expect? LOL
2 tbs lime juice
4 oz/110g chicken breast cut into smallish bite sized pieces
5 fl oz/150ml coconut milk
Small red Thai chilli peppers slightly crushed – well, I chopped up one, seedless, and it was enough - could maybe have gone 1/2 more, but then it would have overpowered the other flavours.
Heat the stock (or like me – boil water and add stock cubes)
Add everything but the chicken and coconut milk
Bring back to boil and simmer for about 2 minutes or until chicken is cooked through.
Thank you, Mr Pat.
Still wondering what I did with the oranges and lemons? You are alert! Have a look for my elderflower cordial inspired by Sylvia Massay’s recipe – a lovely lady who I’m sure has used that recipe for over 50 years.