TOM KHA KAI / CHICKEN IN COCONUT SOUP

This simple Thai chicken coconut soup or Tom Kha Kai has that distinctive Thai flavor a balance of spicy, salty, sweet and sour. tom  Kha Kai can either be served as an appetizer or as the star player (noodles can be added if you're planning to make this soup as a main entree). Similar to Malaysia masak lemak putih however this dish ia a little unique with the all the taste blended in one dish. This was my first attempt and I am beginning to love it. The combination of coconut milk and the sourish taste made this dish fantastic. In this recipe I added some ginger flower, this enhances the aroma of the dish.

 INGREDIENTS

• 2 cups Chicken stock.  / 2 cawan sir stok ayam
• 3/4 cup Coconut milk  / 3/4 cawan santan pekat
• 2-3 tbsp Fish sauce / 2-3 sdb sos ikan
• Fresh chicken thigh, cubed 6 oz. / isi ayam
• 3 Kaffir lime leaves / 3 helai daun limau purut
• 7-8 bird's eye chili peppers. / 7-8 biji cili padi
• Coriander roots from one plant / 1 tangkai daun ketumbar
• 2 " young galangal root, sliced. / 2" lengkus dihiris
• 1 tbsp lemon grass, sliced  / 1 batang serai dititik
• 4-5 tbsp fresh lime juice. / 4-5 sdb air limau
• 1 ginger flower halved / 1 kuntum bunga kantan dibelah dua

PREPARATION:

1. Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot. / Campurkan santan, stok ayam, akar daun ketumar, daun limau purut, cili padi, lengkuas dan serai. Didihkan ke atas pi.
2. Allow to boil for one minute. / Biarkan sehingga mendidih
3. Add cubed chicken pieces to the soup and bring back to boil. / Masukkan isi ayam.
4. Boil the chicken until just cooked.  / Masak sehingga ayam empuk
5. Season the soup with fish sauce and lime juice.  / Masukan garam atau pun kalau suka pati ayam dan juga air limau.
6. The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk./  Sup sepatutnya ada kesimbangan rasa antara lemak, masin dan masam-masam sedikit.
7. Take the soup off the heat and serve in a bowl. / Angkat dan hidang.
8. Garnish with coriander leaves. / Hias dengan daun ketumbar

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Tom Kha Kai adalah masak lemak putih ala Thai. Menariknya resipi ini ialah rasa lemak, masin dan masam. Ini pertama kali saya mencuba dan rasanya sudah jatuh cinta dengan sajian ini, Sedap.!!!! Boleh juga dimakan bersama mee, yang ini saya belum cuba lagi, tapi boleh agak macam mana rasanya. Sesuai dijadikan sajian lauk tengah hari.

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Next Post - Siakap Goreng Kerabu Mangga / Deep Fried Seabass With Mango Salad 

 

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