I call this Cornershop Tom Kha because it uses ingredients I can easily get at my local cornershop. Well, except the fresh chicken breast, actually, but I usually have that anyway. Oh and the fish sauce…
- 2 skinless chicken breasts cut into bite-sized pieces
- 1 can coconut milk
- 1 cup chicken broth (fresh or from bullion)
- 10 or so slices of fresh ginger root
- 2 or 3 fresh hot red peppers or a couple teaspoons of chopped jarred red peppers
- Kaffir lime leaves (not really necessary, but nice if it’s around)
- 1 lime
- Fresh button mushrooms
- 5 or 6 peppercorns
- 2 tablespoons fish sauce
- Fresh coriander
Heat the coconut milk, broth, ginger, lime leaves (or some lime zest), juice of half the lime, red peppers and the peppercorns just to the boil then turn down to simmer. Add the chicken pieces and mushrooms (baby corn is good here too) and cook until the chicken is cooked through. Remove from heat, add the fish sauce and the rest of the lime juice and serve. Top with fresh coriander leaves and serve with rice. Easy, fast, delicious and you’d never know there were no authentic ingredients in there. Or not many…
(By the way, this version is much better than the previous one.)