- 3/4 cup of short grain rice or sushi rice
- 2 1/2 cups of TCC Premium Coconut Cream
- 1 1/2 cups of water
- 1 stick of fresh lemongrass, bruised and sliced diagonally into 4cm pieces
- 2" piece of fresh galangal or ginger, sliced 5mm thick
- 4 fresh kaffir lime leaves with stems removed and torn in half
- 1/2 cup of red onion
- A few pinches of salt
- 1 tablespoon of narm prik pow (also known as Thai chilli jam)
- 2 1/2 tablespoons of Thai fish sauce
- 2 tablespoons of fresh lime or lemon juice
- 1 teaspoon of palm sugar, shaved
- 3/4 cup of raw chicken breast, sliced into small bite-size pieces
- 1 cup of mixed vegetables (I used tomatoes and spring onion)
- 1 cup of mushrooms of your choice, cut into small chunks
- Optional garnish: fresh coriander, sliced chilli or a kaffir lime leaf.
- 1/2 teaspoon of butter
- 4 roti paratha (frozen)
- Rinse the rice to remove some of the starch. Soak the rice in a bowl for at least 10 minutes to make it nice and fluffy.
- Reserve 1 cup of TCC Premium Coconut Cream and 1 cup of water for the rice.
- In a medium-sized pot make the stock by adding 1 1/2 cups of TCC Premium Coconut Cream, 1/2 cup of water, the lemongrass, galangal, kaffir lime leaves and red onion. Heat on high until it boils, then return to a medium heat for 10 minutes on a hard simmer.
- While the stock simmers, empty the water from the rice. Place the rice in a small to medium-sized pot. Add the reserved coconut cream and water. There should be enough liquid above the rice to reach the first knuckle of your index finger. If you require more, add more water. Heat on high until it boils, then reduce to a low heat for 12 minutes. Remove from the heat when the rice is cooked.
- While the rice cooks, remove the herbs from the soup stock if desired. Traditionally all the herbs are left in for maximum flavour and aroma.
- Add the salt, narm prik pow, Thai fish sauce, lime juice, and palm sugar to the stock. Stir well to combine and bring to the boil.
- Return to medium heat before adding the chicken. It should only take a few minutes to cook through completely.
- Add the vegetables and mushrooms. Allow them to cook briefly while still retaining the firm textures.
- Taste for a balance of salty, sour and spicy. Make any adjustments if needed. Remove from the heat.
- Grease a frying pan lightly with butter. Pan fry the roti paratha one at a time until crispy - usually 30-40 seconds per side.
- Serve the soup with a generous amount of rice and roti and topped with a fresh garnish. Enjoy the delicious Thai flavours!
Brands and product used
- TCC - Coconut Cream