Vichyssoise

Tom kha kai
Thai chicken coconut soup
  • 300 GRAM LEEKS, ONLY THE WHITE PART, cleaned and chopped
  • 300 GRAM POTATOES, peeled in cubes
  • 2 DECILITER MILK
  • 7 DECILITER CHICKEN STOCK
  • GRATED NUTMEG
  • 1/4 CUP CREAM
    •
 
  • 1/2 LITER COCONUT MILK
  • 2 STALKS LEMON GRASS, chopped
  • 250 GRAM CHICKEN BREAST, cut
  • 4 KAFFIR LIME LEAVES
  • JUICE OF 1 LEMON
  • 1 TSP SAMBAL OELEK
  • 2 TBSP FISH SAUCE
  • GREEN CORIANDER, chopped
  • 1 TSP SALT
    •

Fry the leeks and the potato cubes for 5 minutes. Add the milk and the stock, bring to the boil and cook for 15 minutes. Puree the soup in a food processor or through a sieve. Allow the soup to cool down in the fridge for at least 3 hours. Add the cream and the nutmeg just before serving

Combine half of the coconut milk with the lemon grass, the chicken fillet, the kaffir lime leaves, the lemon juice, the sambal, the fish sauce and the salt and bring to the boll; simmer for 15 minutes. Add the rest of the coconut milk and heat. Just before serving, sprinkle the coriander on top.

This is a Thai recipe. 20 September in Thailand is National Youth Day. This day is not only in honour of the youth, but also two birth dates of kings, Chulalongkorn and Ananda Mahidol.  Click on culinary calendar for more links between cooking and worldwide celebrations.

 

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