This month’s recipe – Tom Kati Kha Kai or chicken in coconut milk soup – comes from the chefs at Suan Bua restaurant located in Centara Grand at Central Plaza LadPrao Bangkok, which recently completed a $27 million expansion. The Thai dish is one of the most popular at the restaurant
Ingredients: 9 Ladles coconut milk 1 Stalk of thin-sliced lemon grass 15 grams of sliced galangal root 3 pcs Kaffir lime leaves 3 teaspoons of crushed bird chili (can be reduced if you don’t like spicy) 30 grams of sliced straw mushroom 7 teaspoons of fish sauce 5 teaspoons lime juice or lemon juice 1 teaspoon of sugar 50 grams of sliced chicken breast 2-3 bunches coriander leaves 1-2 pcs deep-fried dried Chili.
Preparation: Boil coconut milk in a pot, add the lemongrass, galangal, kaffir lime leaves, chili and mushrooms, boil approximately three minutes, then season with fish sauce, sugar and lime juice to your liking. Add the sliced chicken breasts and simmer to cooked, sprinkle coriander on plate and serve with steamed rice.
If you can’t find straw mushrooms, fresh mushrooms can be used instead. You don’t always have to use chicken. Fish would work fine, too. For vegetarians, use tofu instead of meat, and season with white soy sauce instead of fish sauce.