This classic thai-soup Tom Kha Kai is definitely one of my favourite soups. Lovely, pure flavours, with a good kick of chili. The secret is to choose the perfect Thai Curry paste, it has to be red and strong. On a cold winter’s day I just increase the amount to 3 tbsp, to get some extra heat.
Here I have, for the first time ever, used something called Shirataki noodles, which are are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam. They are largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories,
- 750 ml chicken bouillon
- 200 ml coconut milk
- 2 stalks of lemongrass, cut in small pieces
- 5 lime leaves
- 2 cm fresh ginger root, peeled and cut into pieces
- 2 cm fresh galangal root, peeled and cut into pieces
- 500 gr shirataki noodles
- 300 gr chicken breast, cut into strips
- 2 tbsp red Thai curry paste
- 3 tbsp sunflower oil
- ½ zucchini, in thin slices
- ½ red paprika, in thin slices
- 1 red onion, in thin rings
- 1 lime
- a small bunch of fresh coriander, roughly chopped
Put the chicken bouillon into a casserole together with coconut milk, lemongrass, lime leaves, ginger and galangal. Bring to the boil, and let it simmer on low heat for appr 30 minutes. Pour the mixture through a sieve, and set aside.
Mix the chicken strips with curry paste and 2 tbsp of sunflower oil. Fry in a wok, on a high heat, stirring constantly, for appr 2 minutes. Add the remaining 1 tbsp sunfloweroil, zucchini, paprika and red onion, and stir fry for another 3 minutes. Add the bouillon mixture, and let it all simmer for appr 5 minutes. Season with salt, and limejuice to taste.
Divide the noodles in 4 soup bowls, and pour over the warm soup. Garnish with fresh coriander.