Food to Form Connection

Passport & Plate - Tom Kha Goong

Thailand | Thursday, March 5, 2015 | 5 photos

Ingredients
Tom Kha Goong: Serves 2

250mL Coconut milk
250mL Water
10 Thin slices of galangal
1 Stalk of thing sliced lemongrass
5 Fresh kaffir lime leaves
10 Prawns (For a more traditional dish use chicken instead)
50g Straw Mushrooms
30mL Fish Sauce
5mL Sugar
5mL Lime Juice
2 Thai Green Chillies

Top With:

Chilli oil to taste
Thai Basil to taste

*Please note that all of the spices can be adjusted to suit one's preferences.

 

How to prepare this recipe
1. Heat the water in a large pot.
2. Add the kaffir leaves, lemongrass, galangal and bring the mixture to a boil.
3. Add the coconut milk. If you are using canned coconut milk add a pinch of salt.
4. Bring the mixture to a boil, for around 8 minutes, or until the aroma of the spices is stronger than that of the coconut milk.
5. Lower the heat and add the Prawns (pealed or with the shells on depending on preference) or chicken and simmer for around 2 minutes until they are cooked. If using prawns, stir the soup as little as possible after the prawns have been added. Over-stirring could cause the broth to turn pink and smell fishy.
6. Remove the pot from heat and add the mushrooms, chills, fish sauce, sugar and lime juice.
7. Should you wish, you may remove the herbs and spices from the broth, however, in Thailand all of the ingredients are consumed entirely which I feel adds an element of texture and a more intense flavour.
8. Serve immediately topped with chilli oil and Thai basil.

 

The story behind this recipe
It’s day 4 of 212. The jet lag has barely worn off; the culture shock certainly hasn’t. Beside me is a pile of skinned frogs legs stacked fifteen high. Through their thick translucent flesh, dark veins are clearly visible and the massive webbed feet still appear to be in motion. The whole market is in motion. A distinct contrast to my upbringing in small town Canada, the immense amount of people in the Thai city of Kanchanaburi is overwhelming. The owner of the guesthouse at which I was staying has let me join her on a trip through the ever moving flood of shoppers in the market to obtain the ingredients for tonight’s dinner: Tom Kha Goong. Although traditionally made with chicken, she explains her belief that prawns better meld with the rich, tangy coconut lemongrass broth. I watch as she selects massive, juicy prawns, fresh and fragrant chunks of galangal and vibrant kaffir leaves.
Once we returned to the kitchen I begin to peal the prawns and remove the heads as I’d done at home, however my mentor in Thai cooking jumps to stop me. “In Thailand we eat everything,” she explains, while throwing the prawns whole into the pot of fragrant spices and coconut cream. Once the soup is cooked, we sit with our bowls on the patio overlooking the river Kwai. Chilli oil floats on a white canvas and pieces of lemongrass are suspended throughout. The flavor of the soup is only what can be described as Thai. For the first time in my seven month journey through Asia I feel connected to the land through food. I feel connected to the slight woman who taught me to make the dish. And at home today, when I prepare this silky, aromatic dish, although I must admit to pealing my shrimp, I feel connected to the country that became apart of me.