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Dtom kha

Ian Pengelley from Market Kitchen
Start the New Year with a restorative, cleansing Thai soup from Ian Pengelley made with lemon grass, kaffir lime and coconut

Dtom kha

Method

1. Bring the chicken stock, coconut milk and coconut cream to the boil in a large pan. Season with salt and the palm sugar.

2. Bruise the lemon grass, shallots, coriander roots and chillies in a pestle and mortar and add to the stock with the galangal and lime leaves. Leave to simmer very gently for 2 hours.

3. Plunge the tomatoes into boiling water for 30 seconds, then peel them and add to the soup together with the prawns and mushrooms and cook through. Season with lime juice and fish sauce.

4. Garnish with extra chillies, coriander leaves, shredded lime leaves and deep-fried shallots.

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Prep: 10 min
Cook: 2 hrs 10 min

Ingredients
500ml chicken stock
250ml coconut milk
250ml coconut cream
1 tsp Palm sugar
2 1/2 stalks Lemon grass
2 Thai shallots, peeled
6 coriander roots
4 dried red chillies
13 slices galangal
3 kaffir lime leaves
4 cherry tomatoes
3 large raw head-on Prawns, peeled
100g oyster or straw mushrooms
lime juice
Fish Sauce