The classic Thai soup is popular for its creamy texture and exquisite balance of full-bodied seasonings. It tastes unlike anything else, and everyone who tries it, loves it. It is the most heart-warming of all chicken soups.
Usually, we must take time to eat Tom Ka Gai in a relaxed manner, using fingers to filter through inedible bits of leaves, lemon grass and pepper pods while searching the bowl for tender chunks of chicken and mushrooms. My teen-aged children are crazy for this soup, but are always begging for a more efficient way of eating it… they are hedonists in the making and do not enjoy being distracted by the task of picking out the inedibles.
In the role of “mother trying to please her brood” I tried using a bouquet garni approach, but the result was less than satisfying. The seasonings are integral, and must swim freely in the soup to infuse properly. Since meeting my Thermomix three months ago, I have tried this recipe several times, always searching for a better way.
Good things take time. Here it is!