Sunday, 02 May 2010

• Spice Up Your Sunday

  
   
  

  I can barely imagine a week passing without indulging in a spicy dish! So here's my spice fix for this week, the Thai Chicken Soup aka Tom Ka Kai. Chicken soup has always been good for the soul and here we are jazzing it up with a touch of Thai spice to make it even more irresistable. Like most Thai dishes, this soup comes with the distinctive Thai flavor mix of spicy, salty, sweet and sour. The chicken slices and shiitake mushrooms are simmered in a Thai-spiced chicken broth of coconut milk, lime juice, and fresh herbs. It's the perfect dish to go with rice for rice addicts like myself. 
  

  
  Recipe: Tom Ka Kai
  
  Preparation time: 15 minutes 
  

  Simmer time: 20 minutes
   
  Ingredients:

  • 170 g boneless, skinless chicken meat
  • 1 (14 ounce) can coconut milk
  • 1 cup water
  • 1 tablespoon minced fresh ginger root
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon thinly sliced green onion
  • 1-1/2 teaspoons chopped fresh cilantro

  Directions:
  

  1. Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
  2. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
  3. Sprinkle with scallions and fresh cilantro and serve steaming hot.

  (I also threw in some shrimps, mushrooms, red capsicum and leek for extra taste.)
  

  
  
  Have you got your weekly spice fix yet?
  
  

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