Tom Kha Kai

Wine news: in 2018, Kelvin Lin had the honour of walking with Jay Fai for 2 weeks. Who else but the 76-year-old chef of Bangkok's most famous street food stall - with a Michelin star! -makes the best tom kha kai? From that experience, Kelvin has put his own twist on the classic soup. - TEXT + IMAGE EDITORS

Tom Kha Kai

You will need this:

• 1 broiler chicken
• 200 g eryngii (royal oyster mushroom)
• 5 cm ginger
• 200 grams galanga root (laos)
• 5 stalks of sereh (lemongrass)
• 1 red pepper
• 3 tbsp fish sauce
• 400 ml coconut milk (full fat)
• 1 l chicken stock (potent)
• 1 lime (squeezed)
• 5 kaffir (lime) leaves
• 1 bunch of coriander
• 1 spring onion

This is how you make it:

Cut the chicken breast and thigh meat into cubes. Slice the eryngii and finely chop the red pepper. Bruise the lemongrass and roughly chop the fresh ginger and galanga root. Make a strong chicken stock from the carcass, ginger, sereh, laos and lime leaf as follows: Sauté the ingredients with some olive oil, and deglaze with 2 litres of water. Boil this mixture for at least 1 hour and reduce to 1 litre. Then filter the stock.

Stir-fry the chicken pieces and add the diced eryngii with a pinch of salt. When this is done, set aside in a bowl. Mix the litre of stock with the fish sauce, coconut milk and lime juice and bring to the boil. Add a pinch of salt or extra fish sauce to taste. At the last moment before serving, add the chicken and eryngii and bring the soup back to the boil. Serve with fresh coriander and chopped spring onion.

This is a recipe by chef Kelvin Lin.

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