This Malaysian soup is not to be confused with the Thai Tom Kha Gai, or Gaeng Gari Gai. They are quite different, and this recipe calls for the thicker coconut cream from the can, not the thinner coconut milk. You can spice it up even a little more by increasing the chilli paste, but first time, I would recommend leaving it at one teaspoon. There are many Malaysian curry pastes which will do, but Yeo’s mild Malaysian curry powder is very suitable for this recipe.
| Ingredients | Serves 2-4 |
| Chicken stock | 200 ml |
| Sliced skinless chicken breast fillet | 200 gm |
| Sliced onions | 2 |
| Malaysian curry powder | 1 tspn |
| Chilli paste | 1 tspn |
| Dried shrimp | 2 tspn |
| Coconut milk (thick) | 300 ml |
| Lemon juice | 2 tspn |
| Salt | to taste |
Cooking Method
Slice the chicken breast into thin strips and put aside. In the wok, put the chicken stock, sliced onions, curry powder, chilli paste and dried shrimps. Stir and boil for five minutes. Now put in the coconut milk and the sliced chicken, stirring gently as the soup thickens.
Bring to the boil again, add the lemon juice and salt and serve immediately.
