Thai style chicken soup is similiar to Indonesian pindang ayam/ chicken , even there is a diffrence in the ingredients but actually the basic flavour is the same. Clear soup with hot, sour and spicy is the real kick of this dish. Rainy season is the best timing for bring asian soup to the table because it can warmed up our body. Served with warm rice or porridge and a cup of thai green tea, litterally your in heaven !!!!!
1 med size (1,2 kg) male kampung chicken or free range chicken, cut into bite size
1 tbsp vegetable oil
10 button mushrooms, halved
6 small shallot, finely chopped
6 cloves garlic, finely chopped
2 cm ginger, finely chopped
7 red chilles, finely sliced
7 green chillies,finely sliced
7 cherry tomatoes, halved
5-7 fresh bird eye chilli, diagonally chopped (optional, for additional heat and spiciness)
2 tbsp tamarind paste
low sodium chicken or vegetable broth
1 inch galangal, roughly chopped (alternatively, use ginger they way I used it)
2-3 kaffir lime leaves, torn (1/4 tbsp lime zest)
1/2 lime, juiced
1 lemongrass stalk (use white part only), halved and cut in to 1/2 inch pieces
2 tbsp nam pla / fish sauce
salt
1 tbsp light brown sugar
cilantro or coriander or thai basil for garnishing (i’m running out of this)
Direction :
- Heat oil in a medium pot over medium high heat and sauté the shallots, garlic and mushrooms for a couple of mins. Season with a little bit of salt.
- Stir in the red chilli and the chopped green chilli, if using and continue sautéing for another min. Pour in the chicken stock. Add the galangal, kaffir lime leaves, lemongrass, lime juice and the fish sauce and tamarind. Season with salt and brown sugar and simmer for about 1-2 hour, till the chicken is fully cooked and tender, add the tomato.
- Ladle the soup in a bowl and garnish with cilantro and crispy shallot. Serve warm
DENTIST CHEF 