Thai Chicken Soup (Tom Ka Ghai)
13 hours 15 minutes
For the best Thai chicken soup you should make your own chilli paste - it's not hard and the flavour is far superior.
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Ingredients
Serves: 2
- For the chilli paste
- 300g green Thai chillies
- 10g palm sugar
- 1 thumb-sized piece of fresh ginger
- 6 cloves garlic
- 2 tablespoons sesame oil
- 1 stalk lemongrass
- juice of 2 limes
- 30ml fish sauce
- For the soup
- 5 shallots, diced
- 1 cooked chicken breast fillet, shredded
- 2 tablespoons Thai chilli paste (above)
- 100ml rice wine
- 4 cups (1 litre) chicken stock
- 1 red capsicum, thinly sliced
- 50g rice noodles
- 2 shallots, thinly sliced
- 1 (5cm) piece leek, shredded
- coriander leaves, sliced, to taste
- soy sauce, for serving
- chilli flakes, for serving
Directions
Preparation:1hour ›
Cook:15min ›
Extra time:12hours resting ›
Ready in:13hours15min
- The day before you make the soup, make the chilli paste. Place all ingredients in a blender or food processor and blend to a smooth paste. Transfer to a saucepan and bring to a simmer. Cook off excess liquid, then store in a plastic container in the refrigerator.
- To make the soup, place the shallots in a saucepan and cook 2-3 minutes until they give up their liquid. Add shredded chicken and 2 tablespoons of the chilli paste. Cook a further 3 minutes then add the rice wine to deglaze. Add the chicken stock and bring to a simmer.
- Add the rice noodles and cook 2 more minutes. Add the sliced shallots, leek and coriander and serve at once, with soy sauce and chilli flakes on the side.
