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Thai Chicken Broth (Tom Ka Ghai)

Posted on: November 2, 2010     |     3 comments
Thai Chicken Broth (Tom Ka Ghai)

Start by putting your paste together the day before and store away to be used in an array of thai food classics such as curries, broths and noodles.

Thai paste

300 grams of green thai chillies
10    grams of palm sugar
1     good thumb of fresh ginger
6     cloves of garlic
2     tbls sesame oil
1     stalk of lemongrass
2     Limes juiced
30   ml fish sauce

Add all ingredients to a hand blender and blend to a smooth paste. Transfer into a saucepan and cook off the excess liquid.

Store in a plastic container in the fridge.


The Broth

5 Shallots
1 Chicken breast
1 ltr Chicken stock
100 ml rice wine
2 tbls of thai paste

1 red pepper shredded
2 shallots shredded
2 inches of shredded leek
50 grams rice noodles
Shredded coriander to taste

Sweat off the shallots in a saucepan for 2 -3 minutes before adding your shredded chicken breast and Thai paste, continue to cook for a further 3 minutes before deglazing the pan with the rice wine. Next pour over your chicken stock and bring to a simmer.

 

To Serve

Add your noodles to the boiling broth and cook for 2 minutes before adding the shredded vegetables and coriander. Serve with a good quality soya sauce and chilli flakes to be added to taste by each diner.

Comments (3)

  • Posted on 21 Feb 2011 by ChefsChef user avatar image
    user uploaded image

    No coconut milk, just stock and wine for liquid


  • Posted on 19 Feb 2011 by Amy user avatar image

    Do you put coconut milk in it?


  • Posted on 5 Feb 2011 by Paula user avatar image

    I can`t stop looking at this! It`s absolutely divine and I want to try this...

    Have a great time,
    Paula


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