Fresh Coconut Milk Tom Yum Soup Recipe of Grilled Banana Blossom and Chicken
(dtohm yam gathi huaa bplee yang sai gai ;
ต้มยำกะทิหัวปลีย่างใส่ไก่)

By: Hanuman
Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation

It will not be an overstatement to say that banana trees accompany Thai people from their birth to the afterlife. Starting with the decorative objects made out of banana leaves newborns to receive to invite protective spirits and continues their entire life with the endless uses for banana leaves, trunks, and fruits; finally ending with the female spirit ghost, maae praai taanee (แม่พรายตานี), who resides in banana trees and Thai beliefs.

On the menu today is tender, artichoke like, the heart of an unopened banana flower, the huaa bplee (หัวปลี), high in calcium, iron, and potassium it’s a great dish for maternal diet.

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Bannan-blossom-botanical-drawing-antique

The rich coconut milk-based soup is offset with the combined acidic tartness of the lemongrass, galangal, tamarind paste, kaffir lime leaves and lime juice, while the roasted garlic and shallots donate charred sweetness essence to the soup.

As for the banana blossom, we will grill it, charred completely from the outside, eliminating its unripe, sharp, and somewhat harsh taste, resulting in a magic nutty sweetness, which lends an exotic fragrant note to the dish without overpowering it.

Fresh Coconut Milk Tom Yum Soup of Grilled Banana Blossom and Chicken (dtohm yam gathi huaa bplee yang sai gai ; สูตรทำต้มยำกะทิหัวปลีย่างใส่ไก่)
Hanuman from Thaifoodmaster
The rich coconut milk based soup is offset with the combined acidic tartness of the lemon grass, galangal, tamarind paste, kaffir lime leaves and limejuice, while the roasted garlic and shallots donate charred sweetness essence to the soup.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine Thai
Servings 4

Ingredients
  

  • 300 g chicken breast (อกไก่)
  • 1 banana blossom (หัวปลี)
  • 3 cup coconut milk (หางกะทิ)
  • 3 cups coconut cream (หัวกะทิ)
  • 1 cup water (น้ำเปล่า)
  • 5-6 shallots (หอมแดง)
  • 10 cloves Thai garlic (กระเทียมไทย) large
  • 3 dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
  • 5-6 slices galangal (ข่า)
  • 2 lemongrass (ตะไคร้)
  • 100 g oyster mushrooms (generic) (เห็ดนางรม)
  • 1/3 cup tamarind paste (น้ำมะขามเปียก)
  • 3 tablespoon fish sauce (น้ำปลา)
  • 4-5 kaffir lime leaves (ใบมะกรูด)
  • lime juice (น้ำมะนาว)
  • 4-5 fresh red and green Thai bird’s eye chilies (phrik kee noo) (พริกขี้หนูแดง และ เขียว) crushed

ส่วนผสม

  • เนื้ออกไก่ 300 กรัม
  • หัวปลี 1 หัว
  • กะทิ 3 ถ้วย
  • หางกะทิ 3 ถ้วย
  • น้ำเปล่า 1 ถ้วย
  • หอมแดง 5 – 6 ลูกเล็ก
  • กระเทียม 10 กลีบใหญ่
  • พริกแห้งเม็ดใหญ่ 3 เม็ด
  • ข่าแก่ 5 – 6 แง่ง
  • ตะไคร้ 2 ต้น
  • เห็ดนางรม 100 กรัม
  • น้ำมะขามเปียก 1/3 ถ้วย
  • น้ำปลา 3 ช้อนโต๊ะ
  • ใบมะกรูด 4 – 5 ใบ
  • น้ำมะนาว 1 ช้อนโต๊ะ
  • พริกขี้หนูสวน 4 – 5 เม็ด

Instructions
 

  • On relatively high flame, grill the banana blossom until deeply charred
    ตั้งเตาถ่านใช้ไฟค่อนข้างแรง ย่างหัวปลีจนเปลือกสุกไหม้
  • Peel the charred layers, exposing the whitish meat and cut into bite size pieces.
    แกะเปลือกออกจนจะได้เนื้อสีขาว, ผ่าตามยาว และ หั่นเป็นชิ้นพอคำ เสร็จแล้วพักเอาไว้
  • Roast peeled garlic on low heat with constant stirring until charred, just before done, add dry chilies and roast to fragrance.
    คั่วกระเทียมจนสุกหอม จากนั้นใส่พริกลงไปแล้วคั่วต่อไปจนหอม เสร็จแล้วพักเอาไว้

  • Roast the shallots on low heat with constant stirring until charred
    คั่วหอมแดงจนสุกหอม เสร็จแล้วพักเอาไว้
  • Cut skinless chicken breasts into <em>even bite size pieces</em> to assure even cooking. Cut at 45° across the meat fibers. To cut the chicken into beautiful pieces, place the chicken on the cutting board with the <em>skin side down</em>.
    หั่นเนื้อไก่เป็นชิ้นพอคำ
  • Prepare fresh coconut cream and milk as describes <a href=”../recipes/basic_techniques/623″ data-mce-href=”../recipes/basic_techniques/623″>here</a> or use canned coconut cream.
  • Bring the coconut milk into a boil, (if using canned coconut cream, dilute couple tablespoon of canned coconut cream with water to substitute).
    ตั้งไฟกลางต้มหางกะทิจนเดือด
  • Add chicken and <em>briefly</em> cook for couple of minutes, or until only just <em>bit more than half done</em>. Immediately remove the chicken and set aside. (The meat will cook further from the residual heat and the chicken will remain moist and tender).
    นำเนื้อไก่ลงไปลวกในหางกะทิที่เดือดจนเกือบสุก เสร็จแล้วใส่จานพักเอาไว้
  • Bring the coconut cream mixed the water to a boil.
    ตั้งหม้อไฟกลาง ใส่หัวกะทิและน้ำเปล่าลงไป ต้มให้เดือด
  • Add roasted dry chili, roasted garlic and roasted shallots, add sliced galangal and chopped lemon grass. Keep simmering for 2 to 3 minutes on medium-low heat until fragrant.
    ใส่พริกคั่ว หอมแดงเผา กระเทียมเผา ตะไคร้ และ ข่า ลงไปต้มจนได้กลิ่นหอม
  • Add the grilled banana blossom
    ใส่หัวปลีย่างลงไป
  • Add the oyster mushroom and keep simmering for extra 3 to 4 minutes on medium-low heat until both the mushrooms and banana blossoms are cooked.
    ใส่เห็ดนางรมลงไปและต้มต่อไปจนสุก
  • Return the half-cooked chicken to the pot
    เอาเนื้อไก่ที่ลวกไว้แล้วใส่ลงไป
  • Season with tamarind paste
    ปรุงรสด้วยน้ำมะขามเปียก
  • Season with fish sauce
    น้ำปลา
  • Add hand teared kaffir lime leaves
    ฉีกใบมะกรูดลงไป
  • TURN OF THE HEAT
    ปิดไฟ
  • Squeeze the juice of half a lime
    ใส่น้ำมะนาวลงไป

  • Add crushed bird’s eye chilies
    ใส่พริกขี้หนูทุบพอแตกลงไป
  • Serve hot garnished with fresh and dry chilies.
    เสริฟร้อน ๆ
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