We love soups in my house, we try to have soups at least every other week. We had this soup as a "skrub af suppe" directly translated to "go away soup or go home soup." It's kinda midnight snack, a nice way to end a party, getting some salt into people there has been drinking all your wine a liquor. ;)
This is my version of Tom Ka Gai soup, it not the original recipe, but made to my taste.
- 1 pound (450 g)chicken breast tenders
- 2 teaspoons chicken paste
- 850 ml water
- 1 inch minced ginger
- 2 cloves garlic
- 2 lemongrass
- 1 lime the juice of
- 3 teaspoons fish sauce
- 1.5 can coconut milk
- 5 scallions/spring onions
- 1 chilli, thinly sliced
- a few sprigs fresh cilantro
Cut chicken tenders into bite size pieces.
Blend ginger, garlic and lemongrass with a splash of the coconut milk, till it has the texture of a thick paste. If you like the soup spicy, add some chilli to the blender. Bring water, chicken paste, ginger paste and chicken to a boil while stirring. Let the soup simmer for about 5 minutes.
Add the coconut milk, fish sauce and bring soup to a low simmer. Season the soup with lime juice and salt.
Serve the soup hot with scallions, cilantro and chilli as topping.