Kai Tai Nam, or "Isan Underwater Chicken," is a captivating Thai dish that transcends the ordinary. This vibrant and flavorful culinary creation hails from the northeastern Isan region of Thailand, known for its bold and distinctive tastes. Imagine tender chicken simmered in a rich, aromatic broth infused with the fragrant zest of lemongrass, galangal, and kaffir lime leaves. The unique "underwater" element comes from the generous use of fresh herbs and vegetables, creating a visually stunning and incredibly flavorful experience. This isn't your average chicken soup; it's a culinary adventure.
The magic of Kai Tai Nam lies in its perfectly balanced blend of spicy, sour, and savory notes. Each ingredient plays a crucial role, contributing to a harmonious symphony of flavors that will tantalize your taste buds. Ready to dive into the delicious depths of this authentic Thai recipe? Let's embark on a step-by-step culinary journey to create your own unforgettable bowl of Kai Tai Nam.
Tools Needed
- Pot
- Mortar and pestle
Ingredients
- Spring onions
- Kaffir lime leaves
- Lemongrass
- Whole chicken
- Chicken intestines/entrails
- Galangal
- Red chili peppers
- Turmeric
- Shallots
- Garlic
- Salt
- Powdered sugar
- Fish sauce
- Fermented fish sauce
- Water
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash and cut spring onions into equal-sized pieces. Set aside.
- Wash kaffir lime leaves, remove stems, and set aside.
- Cut lemongrass into small, equal-sized pieces. Set aside.
- Cut chicken intestines/entrails into bite-sized pieces. Set aside.
- Cut the whole chicken into bite-sized pieces. Set aside.
Step 2. Make and Marinate the Chicken
- Pound galangal, lemongrass, salt, red chili peppers, turmeric, shallots, and garlic together in a mortar until well mixed.
- Add chicken meat and the prepared curry paste to a pot.
- Season with powdered sugar, fish sauce, and fermented fish sauce. Mix well.
Step 3. Simmer and Cook the Curry
- Add water to the pot, close it tightly, and simmer for about 20 minutes.
Step 4. Finish and Serve
- Open the pot, add chili peppers, kaffir lime leaves, and spring onions. Mix and cook until everything is heated through.
- Serve hot.
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Tips
- This recipe uses a whole chicken for a richer flavor and better texture.
- The cooking technique resembles baking, creating tender chicken.
- This dish is delicious served with rice.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 15-25g
- Protein: 50-70g
FAQs
1. What makes Isan Underwater Chicken different from other chicken soups?
Isan Underwater Chicken's unique 'underwater' appearance comes from the abundance of fresh herbs and vegetables completely submerging the chicken. The Isan spices also create a bolder, more distinctive flavor profile than many other chicken soups.
2. Can I adjust the spice level in this recipe?
Absolutely! Start with less chili and adjust to your preference. You can also substitute milder chilies for the spicier ones.
So there you have it – your own delicious bowl of authentic Isan Underwater Chicken. This vibrant and flavorful dish is sure to impress your family and friends. Enjoy the satisfying warmth and incredible taste of this unique Thai culinary experience!