Gastronomixs

Variation on Thom Kha Gai soup

Variation on Thom Kha Gai soup Enlarge

This is an incredibly delicious variation on a classic Thai soup. Although we've stayed close to the original dish, we've played around with the construction, and have added ingredients such as crunchy chicken crisps, mushroom froth, clams, coriander oil, and chilli oil.

Ingredients

300

ml

coconut milk

300

ml

water

100

g

chicken thighs

60

g

galangal, chopped

1

 

lemongrass

1

 

onion

1

 

tomato

3

 

lime leaves

2

tbsp

lime juice

2

tbsp

fish sauce

1

tbsp

sugar

1

stalk

spring onions

 

 

salt

500

g

mushrooms

100

g

water

20

g

salt

100

g

butter

150

g

clams

½

 

shallot

½

clove

garlic

50

ml

lemon juice

1

bunch

coriander

300

ml

sunflower oil

 

 

salt

Bekijk dit component

250

g

chicken skin

250

g

chicken stock

125

g

tapioca flour

As needed:

 

chilli oil

Preparation method: soup
  • Bring the water and the coconut milk to the boil.
  • Add the galangal, lemongrass, lime leaves, and onion and turn down the heat. Steep for half an hour.
  • Strain the soup.
  • Transfer the soup to a clean pan and cook on a low heat.
  • Add the chopped chicken.
  • Add the sugar, fish sauce, and lime juice.
Preparation method: mushroom froth
  • Clean the mushrooms and cut into pieces.
  • Transfer to a blender together with the salt and the water and blend into a coarse mixture.
  • Pour into a strainer lined with a damp passing cloth.
  • Set aside to strain for at least 8 hours.
  • The mushroom juice will oxidise and turn black, giving it the colour of soy sauce.
  • Heat the liquid and mount with the butter to create a glossy froth.
Preparation method: clams
  • Heat a frying pan.
  • Add a small amount of oil.
  • Fry the clams until they open.
  • Add the finely chopped onion and garlic.
  • Deglaze the clams with the lemon juice.
Preparation method: coriander oil
  • Pluck the leaves from the herbs and blanch them for a few seconds in boiling water.
  • Immediately cool over iced water.
  • Squeeze the water from the herbs, roughly chop, and then blend together with the oil.
  • When the oil has been finely blended, strain it through a coffee filter.
  • Season with salt.
Preparation method: crunchy chicken crisps
  • Soften the chicken skin by gently cooking it in the chicken stock for 10 minutes.
  • Finely blend the skins in the thermo blender at 90°C for 10 minutes to create a sticky mixture.
  • Transfer the mixture to a piping bag with a smooth nozzle and pipe thins strips around 10cm in length on the silicon sheets.
  • Place a second sheet on top and roll out thinly with a rolling stick.
  • Bake in an oven at 180°C for 7-8 minutes. 
Finishing & presentation
  • Ladle the soup into a lovely shallow bowl or dish.
  • Arrange the separate ingredients into an attractive presentation in the middle.
  • Garnish with tomato, coriander, spring onions, and thinly shaved mushrooms.
  • Churn up the mushroom froth and spoon over the dish.
  • Drizzle the chilli oil and coriander oil over the dish.

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