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Lardons rendered, chicken pieces browned in the fat, then simmered in red wine with brandy, stock, garlic, herbs and tomato purée. Mushrooms and pearl onions are sautéed separately and added at the end so they keep their shape and texture.
Dried djon djon mushrooms are soaked in hot water for 30 minutes; the inky black soaking liquid is strained and reserved (the mushrooms themselves are mostly discarded or used minimally). Aromatics, shallot, garlic, thyme, parsley, Scotch bonnet, épis, are sweated in oil, then green peas and lima beans are added, then long-grain rice is stirred in to coat. The djon djon broth is poured over the rice; the pot is covered and steamed gently until the rice is tender and slate-black. Garnished with parsley and served as the centrepiece of any meal it appears in.
Of the four main ramen styles, shoyu (soy) is the cleanest and most aromatic, leaning on a clear roasted-chicken broth rather than the milky richness of tonkotsu or the heavy punch of miso. The technique splits the work: a long, gentle simmer with kombu and shiitake builds the broth, and a separate seasoning sauce called tare goes in bowl by bowl at the end. That last step is what lets you tune the saltiness without compromising the broth's clarity.
Tom kha gai is a popular spicy coconut soup. The tasty broth is more important than what you put into it as a main ingredient, which in this case is chicken, although you could substitute prawns (shrimp) to make tom kha goong, or meaty white fish. You could also leave the meat out and make it into a vegan soup, adding whichever vegetable you like or even fried tofu. If you want to have this as a main dish, you could add other ingredients such as noodles to make the soup more filling.
When you go out for Thai food this is sure to be on the menu. I love the spiciness of this soup, you get a good hit of spice but it doesn’t linger. Some chefs add sugar to it but, for me, this is a spicy, savoury and tart soup with only a hint of natural sweetness from the fried shallots and tomatoes. Do, of course, taste the soup and adjust the flavour to your liking, adding sugar if you want. It makes a delicious starter but you could bulk it up by adding other ingredients such as noodles to make it a light main. The word ‘gai’ means chicken, so this is a chicken tom yum soup. You could substitute prawn (shrimp) stock and prawns to make a delicious tom yum goong, or go vegetarian and use water and tofu.