Thai Chicken Noodle Soup (Tom Kha Gai Sen Mee)

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Essentially, vermicelli in Tom Kha Gai, a coconut based chicken soup. This recipe is from www.closetcooking.com as part of the Crazy Cooking Challenge Blog Hop where we’re supposed to feature a recipe from another blog.

I’ve tweaked it ever so slightly to make the soup resemble a real Tom Kha Gai by increasing the coconut milk and omitting the garlic, but otherwise it stays true to Kevin’s recipe.

Some words on using coconut milk and lime leaves. NEVER cook coconut milk on a rolling boil or with the lid on as it will curdle. Even those with stabilizers aren’t happy that way.

Always add lime leaves towards the end of cooking for the strongest/freshest aroma.

Ingredients (serves 2)

200g fresh rice noodles (if using dry, 2 portions as per directions on packaging)

250g chicken, in small bitesize pieces

350mls homemade chicken stock OR half of a good stockpot or cube

150 mls coconut milk

1 stalk lemongrass , bruised (pound with back end of knife)

1 inch/2.5cm galangal, pounded (ginger is not a substitute)

half a red chilli sliced diagonally or 1 bird’s eye chilli (Thai chilli) if you can handle the heat

one small carrot, halved lengthwise, then cut thinly on the diagonal

a handful of straw or shiitake mushrooms, sliced thinly

1 pak choi, sliced, leaves and stems separated

2 fresh (or dried) kaffir lime leaves

1-2 tbsp fish sauce, to taste

juice of 1 lime

1 spring onion, sliced diagonally

to serve –  lime wedges, nam prik pow and crispy fried shallots (2 & 3 are optional)

 

Method

1. If using dried noodles, cook and set aside according to packet instructions. If using fresh, we’ll just add them in at the end.

2. Place the stock into a medium saucepan and bring to boil. Lower the heat to medium.

3. Add the coconut milk, chicken, lemongrass, galangal, carrots, pak choi stems, mushrooms, half the fish sauce, half the lime juice and chillies, bring to boil then simmer uncovered for 5-10 minutes until the chicken is cooked.

4. Add the noodles, pak choi and spring onions and cook for no more than a minute. Adjust the seasoning with the remaining fish sauce and lime juice.

5. Serve immediately in warmed bowls with helpings of crispy shallots, lime wedges and nam prik pow for everyone to help themselves to.