Recipe by Kimke
We learnt this recipe at a cooking class at our favorite local Thai restaurant, Laos Thai Market. It is wonderful and so easy. Also, the perfect food when you feel a cold/congestion coming on.
Top Review by david_nedved
Sorry, but any recipe for Thom Kah (or almost any Thai dish) that doesen't include copious amounts of fish sauce cannot possibly be authentic. It's one of the 4 basic pillars of all Thai cooking. Props on the use of kaffir lime leaves (only 1 or 2?) and lemongrass, but that's nowhere near enough to provide the necessary sourness, another of the pillars. You're not far off... leave out the msg and paprika, use chili paste as the base, and get the balance right of the 4 basic Thai flavors (hot, sweet, sour, salty) and you'll have authentic Thom Kah. You can't possibly give amounts for those flavors, it absolutely must be to taste.
- 3 cups chicken stock
- 3 tablespoons chili paste with soybean oil
- 2 tablespoons thin soy sauce
- 1 tablespoon paprika
- 1 can straw mushroom
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon msg
- 1⁄2 teaspoon tamarind soup mix
- 1 1⁄2 cups chicken
- 1⁄2 cup coconut milk
- 1 -2 kaffir lime leaf
- 1 leaf lemongrass
- 1⁄2 cup cilantro, just before serving
Directions See How It's Made
- Cut chicken into thin strips and boil in chicken stock with chili paste and thin soy sauce for to 2 to 3 minutes until the chicken turns white.
- Add coconut milk and bring to a boil.
- Reduce heat.
- Add remaining ingredients.
- Simmer until the chicken is done, 10 to 15 minutes.
- Sprinkle with fresh cilantro and serve steaming hot.