Wednesday, 9 April 2008


Taste the multiple flavours of authentic Thai cuisine with Tom Kha Kai - a delicious creamy soup that is ready in minutes and never fails to impress.
For a delicious vegetarian dish, swap the chicken with Blue Dragon Tofu.

· 400 ml Blue Dragon Coconut Milk
· 1 tbsp Blue Dragon Fish Sauce
· 200g Sliced Chicken Breast OR 100g diced Blue Dragon Silken Tofu
· 400 ml Vegetable Stock
· 3 pcs Galangal, finely sliced
· 6 Kaffir Lime Leaves
· 4 Stem Lemongrass, finely sliced
· 4 Coriander Root or 20 stems
· 6 Shallots
· 2 small Green Chilli
· 3 tbsp Tamarind Juice
· 2 tbsp Lemon Juice
· 1 tbsp Sugar
· 2 tbsp Chilli Oil

1. Put the stock in a pan and bring to the boil.

2. Add the galangal, Kaffir lime leaf, lemongrass, crushed coriander, shallot and chilli - simmer for one minute.

3. Add the Blue Dragon Coconut Milk and simmer for one minute.

4. Add the chicken or Blue Dragon Tofu, Blue Dragon Fish Sauce, sugar, tamarind and lemon juice - if using chicken, leave to simmer until cooked through.

5. Bring back to the boil. Then remove from the heat and serve in a dish topped with the chilli oil.

Serves: 4
Cooking Time: 15 minutes
Preparation Time: 20 minutes

No comments: