Tom Kagaï (Thai soup)

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Tom Kagaï (Thai soup)

Tom Kagaï (Thai soup)

Number of people

1 kg of chicken

1 l coconut milk

3 dried bird peppers

3 bergamot (zest)

4 lemongrass sticks

Thai basil


Salt or glutamate

Nuoc mam

75 cl of homemade poultry stock (poultry remains, bones, boiled with pepper, salt, coriander..., then passed through a sieve. The rest of the recipe will depend on this tedious homemade background)

Preparation: 25 min
Cooking time: 20 min
Step 1
Start by heating the bottom, gradually adding salt, nuoc nam, ginger, bergamot leaves and zest, lemongrass, then coconut milk, lowering the heat and turning a lot.
Step 2
Cook gently over low heat for 10 minutes.
Step 3
Add chicken and simmer covered for at least 20 minutes. Adjust seasoning (any of the ingredients being cooked).
Author's note
The ideal is to cook everything in a "wok", you can add mushrooms just before the coconut milk: purists prefer Asian mushrooms but it's much better with those from Paris

I add my grain of salt

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