I have been asked for this recipe before, so here it is. It came from a simple country girl who went to work for a restaurateur. He found that her soup was better than his!
There is a small “catch” in the back of the throat attests to the chili content, but the coconut milk smooths this out.
Cooking Method
Put coconut milk and Tom Kha paste into a pot and bring to the boil – about 2 minutes.
Add chicken breast pieces and bring to the boil again over a medium heat – about 5 minutes.
Add the rest of the ingredients, other than the coriander, and boil for another 2 minutes over medium heat.
This can be served immediately, if in a hurry, or allowed to simmer for a while to enhance the spiciness.
Sprinkle the coriander over the soup just before serving.
| Ingredients | Serves 4 |
| Sliced chicken breast fillet | 500 gms |
| Tom Kha paste (Lobo) | 1 packet |
| Coconut milk (cream) | 600 ml |
| Lemongrass cut into 1 cm pieces | 1 small stick |
| Lemon or lime juice | 10 ml |
| Chili (chopped, no seeds) | 2 medium |
| Fish sauce | 50 ml |
| Sugar | 3 tspns |
| Lime leaves | 1 |
| Water | 1 cup |
| Straw mushrooms (whole, canned) | 50 gm |
| Coriander (fresh, shredded) | 1 tbspn |
