Thom Ka Soup
Ashley Ackland
ingredients
- 1 stalk lemon grass
- 1 tablespoon vegetable or canola oil
- 1 medium onion, minced
- 1 garlic clove, minced
- 2 teaspoons thai red curry paste (or more to taste)
- Six 1/8 inch slices ginger, unpeeled
- 4 cups chicken stock
- 12 ounces chicken breast
- 1 can coconut milk
- 2 cups mushrooms (optional)
- Juice of two limes
- 2 taplespoons fish sauce
- 1/4 cup cilantro
directions
- 1
Trim the lemon grass of the outer sheath and hard ends, whack it in a few places with the back of a knife then cut into two or 3 pieces. In a deep skillet combine the oil, onion and garlic and turn the heat to medium. Cook a minute stirring then add the lemongrass, curry paste and ginger.
- 2
Cook, stirring for 3-4 minutes then add the stock. Bring to a boil then reduce heat to medium and cook at a moderate boil for about 15 min.
- 3
While the broth cooks cut the chicken into small pieces
- 4
Add the coconut milk then the chicken and mushrooms to the broth, cook for 5 minutes or until chicken is done
- 5
Stir in the lime juice and fish sauce. Divide among bowls and garnish with cilantro.
Source: Lori Ackland
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