Tom Kai - Thai Coconut Soup

Kata Thai Cooking - Kata Beach, Phuket

Kata Thai Cooking School

Tom Kai - Thai Coconut Soup

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Servers: 3 (Entrée sized)


Ingredients:

• 1 can 330ml - Coconut Milk
• 1 or 2 sticks - Lemon Grass
• 3 - Kaffir Lime Leaves
• 6 to 8 thin slices - Galangal
• 2 to 4 - Thai Chillies (depends on strength)
• 1/3 Cup - Sliced Mushrooms
• 4 - Grape Tomatoes halved- (a normal tomato cut into wedges can be used)
• 3 - Shallots
• 1/2 TSP - Salt
• 2 or 3 - Thai Fish Sauce
• 1/2 Cup - Water
• 100g - Either Tofu, Chicken, Pork, Prawn, Squid
• Garnish 1 per serving Segment - Lime (or Lemon)
• Garnish 1 per serving Sprig - Coriander

Steps:
Preparation:-

Bash 1 or 2 sticks of Lemon Grass.
Cut Galangal into 6 or 8 slices and slice the Shallots
Slice mushrooms to make about 1/3 cup.
Cut grape tomatoes into half or if a normal tomatoe cut into wedges.

Dice the Thai chillies.

Boil 1/2 cup of water and 1 can 330ml of coconut milk.
Add based Lemon Grass, cut shallots, sliced Galangal, diced Thai Chillies and sliced mushrooms.
Boil for a few minutes and add the 2 or 3 tablespoons of Thai Fish Sauce, salt and put in the 100g "meat" (Either Tofu, Chicken, Pork, Prawn, Squid) with the tomatoes.
Once "Meat" is cooked put the soup in a serving bowl.

Serve with a wedge of Lime and a sprig of Coriander