Tom Kha Gai

From my good friend David Stubbs

Part 1

  • 2 cans Coconut Milk
  • 1 can Coconut Cream
  • 4 Chicken Breasts
  • 1 heaped teaspoon (Tsp) Lemon Grass Paste
  • 1 Onion
  • 2 Red or Green peppers
  • 8 to 10 Button Mushrooms or 2 Large Field Mushrooms
  • 6 fresh Kaffir Lime Leaves
  1. Put the coconut milk and cream into large saucepan
  2. Slice up the chicken breast, removing the fat, into strips 1/4" wide and add to CC milk
  3. Finely chop up the large onion and add to the pan
  4. Add the lemon grass paste
  5. Heat the saucepan and ingredients until the chicken is cooked, about 15 mins simmering, do not let it boil, just simmer till cooked.
  6. Now add finely sliced red and/or green pepper
  7. Add finely sliced mushrooms

The mixture is now ready to add the spices:-

Part 2

In a separate bowl mix the following:-

  • 75ml Fish Sauce
  • 1/2 Tsp Fish Paste
  • 1 Tsp Crushed Ginger
  • 1 Tsp Red Chilli Paste
  • 1 Tsp Crushed Garlic
  • 2 Desert Spoons Brown Sugar
  • 25ml Lime Juice
  • 2 Tsp Mint Jelly

Mix all of the above ingredients

Take a cup of the warm coconut milk from the saucepan and mix into above. Transfer the mixed “broth” back into the saucepan

Allow to simmer for a further 10 to 15 minutes.

Optional: Serve with a side order of boiled rice, Cooked 1 cup per person.