Chicken soup with banana blossom (Tom Kaa Gai Si Wha Pre)
| 1/8 | Banana blossom (see below for cutting) |
| 17g | Red onion, chopped |
| 16g | Galangal Ginger, finely chopped |
| 1 | Lemongrass stalk (whole) smashed and tied in a knot |
| 3 | Kaffir lime leaves, spine removed |
| 1 | Coriander root, whole |
| 2 | Dried chillies, deep fried, torn into thirds |
| 2g | Thai chilli (very hot chilli) |
| 1 | Lime, juice |
| 65g | Chicken thigh, chopped into cubes |
| 1 1/2 Cup | Chicken stock |
| 1 Tab | Fish sauce |
- To prepare the banana blossom first prepare a bowl of water with vinegar (about 2L water to 200ml vinegar) that’s big enough to fit immerse the blossom when cut. Peel all the outside ‘petals’ away to reveal the core. You may need to take more than one layer away. Cut the bottom stalk off the blossom. Do the next bit as quickly as possible as the blossom changes colour quickly. Cut the blossom in half down the centre from the tip to the bottom. Put 1 half in the water mix (stops it from turning black). Cut the other half in half and put one quarter in the water/vinegar mix. Cut the final quarter in half and place the two halves in the vinegar water.
- Remove 1/8 of blossom from the water/vinegar mix and cut roughly.
- In a pot on a high heat place chicken stock, lemongrass, coriander root, cut banana blossom, red onion and galangal ginger. Boil until chicken is cooked
- Add coconut cream to pot and reduce heat to medium. bring to the boil
- Add fish sauce, fresh chillies (not dried), and kaffir lime leaves
- Allow to simmer. Turn off heat and add lime juice.
- Remove lemongrass and coriander root and serve