This traditional Tom Kha Gai Chicken Coconut Soup recipe is served with lots of Thai herbs for an authentic flavour of South East Asia. This recipe was created by Saba executive chef Tao to celebrate 10 years of Saba on Clarendon Street #SabaTen.
Serves 4 as a starter
– 300g chicken fillets, thinly sliced
– 800ml coconut milk, 21% fat
– 400ml chicken stock or water
– 80g lemongrass, chopped
– 80g galangal, sliced
– 50g shallots, chopped
– 4 kaﬃr lime leaves, torn
– 4 bird’s eye chillies, crushed
– ¼ tsp salt
– 1 tsp sugar
– 3 dsp fish sauce
– 4 dsp lime juice
– 150g oyster mushrooms, torn
– 10g coriander to garnish
– 10ml chilli oil to garnish
1. Put the coconut milk and chicken stock in a pot and bring to a simmer.
2. Add the lemongrass, galangal, shallots, kaﬃr lime leaves and bird’s eye chillies and continue to simmer for a few minutes.
3. Season with the salt, sugar, fish sauce and fresh lime juice. Add the sliced chicken and mushrooms.
4. Total cooking time should not take more than 8 minutes, but always check that the chicken is cooked.
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street, in Dublin’s city centre. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.