The king of soups that pits

A proportional increase in the tourist flow to Thailand is growing among residents of our country and the popularity of Thai cuisine. Tanned travelers return with stories of an all-time appetizing red snapper, stunningly smelly, but marvelously durian, and, of course, of the divine soup of the pits. In translation, these two words mean the whole phrase - "hot boiled spicy salad". Very aptly said. After all, this "king of soups" is being prepared, as the Thais themselves say respectfully about that pit, according to the principle of salad: the ingredients simply mix in a plate and are filled with broth.

As in London, the standard meter is stored, so in Bangkok, in the restaurant "Bayok Sky", which is located on the 72nd floor of the tower of the same name, the recipe for the preparation of the classic volume of the pit is strictly observed. You can try the standard for the European, but this is fraught with the fact that he will run around hysterically, crying and waving his hand at the mouth. For gentle "farang" - as Thais call foreigners from Europe - a caring cook four times, or even five times reduce the number of spices and spices. It should also be said that there is the same number of species of the volume of the pit as in the varieties of cabbage soup in Russia. Depending on which broth and with which ingredients you will serve "hot salad", so it will be called. For example, the volume of shrimp pits is a volume of yam kung, if a chicken is added to the name "kai", fish - "pla" and so on.

For the palate and larynx of a European, the most suitable is the yam kha kai (or koi) - soup with coconut milk and chicken broth. We will prepare it now. Skeptics say that recreating Thai dishes in Russian cuisine is simply unrealistic. In the era of globalization, if you try, you can get any food: lemon grass (lemongrass), and sesame oil, and galangal. The only thing that is difficult to buy is a special frying pan wok and high fire, with the help of which most of the dishes of South-East Asia are prepared.

So, what do we need for khakaya? In large supermarkets of megacities, the pasta is sold. By purchasing such a bag, you will save yourself from most troubles. In addition, you will need chicken breast, a can (400 ml) of coconut milk, a root of fresh ginger, a few fresh mushrooms (preferably veshenok). If the paste could not be bought, then a lot of exotic products will have to be rubbed for a long time in the mortar: lemongrass, galangal, Chinese ginger root, chili, prik, kafir leaves, tamarind thick mixture.

Cooking tom pits with pasta is pretty simple. Cook the chicken breast in salted water, take the meat from the broth, cut into strips and fry in a pan in sesame oil with the same mushrooms chopped in the same way. Add the chili peppers and ginger to the frying pan. Coconut milk is diluted with half a broth and brought to a boil. Dissolve the paste in it and add the contents of the frying pan. When a little boil, throw the cut with a thin shaving and grated on a fine grater of lime. When the soup is ready, it is removed from the heat and placed under the lid, put a few boiled and peeled shrimps in a bowl. The taste of chicken and seafood gives an amazing combination. Pour that hole and eat it! In a separate bowl, serve boiled rice - it is used in Thailand instead of bread.