COCONUT MILK SOUP WITH CHICKEN AND MUSHROOM (TOM KHA KAI SAI HED)

COCONUT MILK SOUP WITH CHICKEN AND MUSHROOM (TOM KHA KAI SAI HED)

YIELDS: 2 Servings PREP TIME: 10 mins COOK TIME: 20 mins TOTAL TIME: 25 mins 
Paste
2 pieces coriander root or 2 tsp dried coriander
2 inches lemongrass 
1 inch galangal (can be found at most International markets or substitute ginger root)
2 pieces fried bird’s eye chili 
½ tbsp fried garlic 
½ tbsp fried shallot 
Soup 
¾ cup coconut milk 
⅓ cup chicken stock 
2 oz thinly sliced chicken breast 
1 oz mushrooms 
1 piece coriander root, crushed or 1 tsp dried coriander
2 pieces shallot, crushed 
3-4 pieces bird’s eye chilies, crushed 
½ stem lemongrass, cut on an angle and crushed 
1 inch galangal, sliced into 5 or more pieces (can be found at most International markets or substitute ginger root)
1 kaffir lime leaf, hand torn into pieces (fresh leaves can be found at most International markets or substitute about 1 tsp of lime zest)
1 tbsp fish sauce 
½ tbsp tamarind juice 
½ tsp lime juice 
Hot chili oil, for garnish
Tools 
Mortar and pestle or small food processor 
Saucepan
Cutting board 
Knife
  1. Combine all ingredients for the paste in a mortar and pestle or small food processor and pound (or pulse) until a paste is formed. 
  2. Add the chicken stock to a saucepan over medium heat and bring to a boil. 
  3. Add the coriander root, shallot, bird’s eye chili, lemongrass, galangal, and kaffir lime leaf and continue boiling until fragrant. 
  4. Add the coconut milk and return to a boil. Add the chicken breast and mushroom and simmer for a few minutes, until the chicken is half cooked. 
  5. Stir in the fish sauce and tamarind juice. Mix well. 
  6. Remove from heat and stir in the lime juice. Remove the coriander root before serving. 
  7. Transfer to a serving bowl and drizzle with some hot chili oil and garnish with some coriander leaves. Serve hot.

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