This soup relies on a tom kah gai or tom kah kai, a bitter, aromatic soup made with rooster, coconut milk, lime leaves, lemongrass and recent chilli. It is solely scrumptious – vibrant and refreshing, soothing and restorative. I’ve eaten comparable soups to this on numerous journeys to Thailand, but in addition in Cambodia and Laos. I swear it’s the greatest rooster soup I’ll eat.
Serves 4
rooster inventory 1.5 litres
lime leaves 4, thinly sliced
lemongrass stalks 3, trimmed and minimize into thirds
chicken’s-eye crimson or inexperienced chillies 3-6, ½ thinly sliced, ½ left complete, to style
recent galangal 4 slices (or ginger)
coriander ½ small bunch, leaves chopped and stalks separated
cherry tomatoes 150g, minimize in half
full-fat coconut milk 200ml
rooster 400g, boneless, skinless (thigh is greatest), diced
small button mushrooms 150g
limes juice of two
fish sauce 2 tbsp, plus extra to style
Heat the rooster inventory in a big pot over a excessive warmth.
Meanwhile, bruise the lime leaves, lemongrass, complete chillies, galangal (or ginger) and coriander stalks in a mortar and pestle (or use a bowl and the tip of a rolling pin), then add them together with the tomatoes to the new inventory and simmer for five minutes.
Add the coconut milk, rooster and mushrooms, carry the liquid again to a boil, then cut back the warmth to average and cook dinner for about 5-8 minutes, till the rooster is cooked by way of.
Remove from the warmth and add the sliced chillies, lime juice, fish sauce and chopped coriander leaves, adjusting with extra of every, to your style. Serve ladled into bowls instantly.
From One Pan Chicken by Claire Thomson (Quadrille, £20). To order a duplicate for £17.60 go to
