Kai Tom Pla Ra, or Spicy Chicken Soup with Fermented Fish Sauce, is a vibrant and flavorful Thai dish that's both comforting and surprisingly complex. This isn't your grandma's chicken soup; the pungent, umami-rich pla ra (fermented fish sauce) adds a depth of flavor unlike anything you've experienced. Don't let the unusual ingredient intimidate you; the result is a truly unforgettable culinary adventure, a testament to the bold and balanced flavors of Thai cuisine. The fragrant lemongrass, galangal, and chilies perfectly complement the richness of the chicken and the unique tang of the pla ra.
This seemingly simple soup boasts a surprising depth of flavor, achieved through a careful balance of ingredients and cooking techniques. Ready to unlock the secrets of this delicious Thai culinary gem? Let's dive into the step-by-step process of creating your own authentic Kai Tom Pla Ra.
Tools Needed
- Kettle
- Knife
- Cutting board
Ingredients
- Chicken
- Chicken giblets
- Galangal
- Lemongrass
- Kaffir lime leaves
- Shallots
- Chili
- Pickled tamarind: 1 pod
- Crushed garlic
- Fish sauce
- Chicken seasoning powder
- Lemon juice
- Salt
- Roasted chili
- Dried chili
- Chili powder
- Coriander
Step-by-Step Instructions
Step 1. Prepare Ingredients and Broth
- Chop the chicken into pieces. Cut the chicken giblets, scraping off excess fat.
- galangal, lemongrass, kaffir lime leaves, shallots, chili, and pickled tamarind.
- Bring water to a boil in a kettle. Add galangal, lemongrass, kaffir lime leaves, garlic, shallots, and tamarind. Simmer until fragrant.
Step 2. Cook the Chicken
- Once the water boils vigorously, add the chicken pieces. Do not stir immediately; wait until it boils again.
- Add the chicken giblets. Skim off any foam or impurities that rise to the surface.
- Continue boiling until the chicken is cooked to your liking. Tenderness will vary depending on the chicken part used.
Step 3. Season the Soup
- Season with chicken seasoning powder, salt, fish sauce, roasted chili, and chili powder to taste. Add coriander.
Step 4. Finish and Serve
- Finish with a squeeze of lime juice.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Adding chicken giblets helps to reduce any fishy smell.
- Adjust the amount of chili to your preferred spice level.
- If using other chicken parts, adjust cooking time accordingly; boneless parts will cook faster.
- Roasting or grilling the dried chilies enhances their flavor.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 5-10g
- Protein: 20-25g
FAQs
1. What is Pla Ra and is it safe to eat?
Pla Ra is a fermented fish sauce, a key ingredient in this soup. While it has a strong smell, it's perfectly safe to eat when sourced from reputable suppliers. The fermentation process removes harmful bacteria. If you're unsure, look for brands with good reviews.
2. Can I substitute Pla Ra with another ingredient?
While nothing truly replicates the unique flavor of Pla Ra, you could try adding a combination of fish sauce and shrimp paste for a similar umami depth. However, the flavor will be noticeably different.
3. How can I reduce the spiciness of the soup?
Reduce the amount of chilies used, or remove the seeds before adding them. You can also add a splash of coconut milk to mellow the heat.
This Spicy Chicken Soup with Fermented Fish Sauce (Kai Tom Pla Ra) is a rewarding culinary experience, showcasing the unique and bold flavors of Thai cuisine. From its pungent aroma to its deeply satisfying taste, this soup is a testament to the magic of fermentation and a perfect balance of spice and umami. Enjoy the warmth and deliciousness of this authentic Thai recipe!