In proportion to the increase in tourist flow to Thailand, the popularity of Thai cuisine is growing among the inhabitants of our country . Tanned travelers return with stories of an unprecedented mouth-watering red snapper, stunningly smelly, but marvelous to the taste of durians, and, of course, about the divine soup that holes. Translated, these two words mean the whole phrase - "hot cooked spicy salad." Very aptly said. After all, this “king of soups” is being prepared, as the Thais themselves respectfully say about the pit, according to the salad principle: the ingredients are simply mixed in a plate and filled with broth.
As the standard of the meter is stored in London, so in Bangkok, the Bayok Sky restaurant, which is located on the 72nd floor of the tower of the same name, strictly complies with the recipe for preparing a classic volume pit. You can try the standard for a European, but this is fraught with the fact that he will rush around, cry and wave his hand at his mouth. For the gentle "farang" - as the Thais call foreigners from Europe - a caring chef will reduce the number of spices by four or even five times. It should also be said that there are the same number of species of the Tom Yam as in Russia varieties of cabbage. Depending on which broth and with what ingredients you will serve “hot salad”, so it will be called. For example, tom yam with shrimp is tom yam kung, if with chicken - “kai” is added to the name, fish - “pla” and so on.
For the palate and larynx of a European, Tom Yam Kha Kai (or Ko Kai) is most suitable - soup with coconut milk and chicken broth. We will prepare it now. Skeptics claim that it is simply unrealistic to recreate Thai dishes in Russian cuisine. In the era of globalization, if you try, you can get any food: lemon sorghum (lemongrass), sesame oil, and galangal. The only thing that is difficult to acquire is a special wok pan and high fire, with which most of the dishes of Southeast Asia are prepared.
So what do we need for kha kaya? In large supermarkets in megacities, Tom Yam pasta is sold. By purchasing such a bag, you will save yourself from most of the hassle. In addition to it, you will need chicken breast, a can (400 ml) of coconut milk, fresh ginger root, some fresh mushrooms (preferably oyster mushroom). If it was not possible to buy pasta, then in the mortar you will have to grind a lot of exotic products for a long time: lemongrass, galangal, Chinese ginger root, chili, us prik, kafir leaves, thick tamarind mixture.
Cooking tom yam with pasta is quite simple. We cook the chicken breast in salted water, take the meat out of the broth, cut into strips and fry in a pan in sesame oil with mushrooms chopped in the same way. Add chili peppers and ginger to the pan. We dilute coconut milk in half with broth and bring to a boil. Dissolve the paste in it and add the contents of the pan. When it boils a little, we throw the zest of lime cut off with thin chips and grated on a fine grater. When the soup is ready, removed from the heat and infused under the lid, put in a plate a few boiled and peeled shrimp. The taste of chicken and seafood gives an amazing combination. Pour the volume of pits and eat on health! In a separate bowl, serve boiled rice - it is used instead of bread in Thailand.