Help with this dish!!

[RJMartin]

Hello first time user, I attended culinary school here in South Florida, about 2 years ago and we did this dish (please see picture) I have misplaced my recipe!! Does anybody here reconize this Dish?? Need recipe. URGENTLY! Cooking for my friend.. Thanks
RJ

[Wolfy]

Clam Chowder ?

[djaidee]

Do you recall what was in this Dish as it is hard to see from the Picture, could be anything.

Or do you have Contact to the Cooking School, maybe ask the Teacher from back then or other people who also attended the Course.

Meanwhile will have a close look at the Dish again, maybe something comes to my mind.

[djaidee]

Looks a little bit like "Tom Ka Gai"-Soup (Coconut Chicken Soup) ต้มข่าไก่, but a Variation for Farangs.

Recipe and Cooking Video can be found here, or Google yourself:

http://allrecipes.com/recipe/tom-ka-...-chicken-soup/

http://thaifood.about.com/od/thaisna...mKaKaisoup.htm

[RJMartin]

Thanks for the reply, the Chef instructor no longer teaches at the school, I do recall that dish had chicken, and coconut milk.

[djaidee]

I do recall that dish had chicken, and coconut milk.

So then I think my wild guess "Tom Ka Gai"-Soup hits the nail on the head

Enjoy cooking.

[nam phyyng]

I have found a big variation in the way Thais cook this wonderful dish called ต้มข่าไก่. There seem to be regional variations too, as in Chiangmai I have found it more watery and less flavourful than in Bangkok. Here in NZ our favourite Thai restaurant makes the best ต้มข่าไก่ I have tasted anywhere, including Thailand. It has just the right chilli-kick and is orange in colour due to the chilli oil "splitting" and floating on the surface. I am salivating, just thinking about it!!!

[yy]

Apparently, tom ka has a vegetarian version too, as what I found out recently.

[Susana]

With the lemongrass, lime, ginger, turmeric and of course chilis it should be a good one to keep you warm and healthy during winter.

[GkapiBreath]

... It has just the right chilli-kick and is orange in colour due to the chilli oil "splitting" and floating on the surface.

I prefer not to have any orange color. To achieve that, I use bruised Thai chillies instead of paste. (It's actually tricky to rough them up enough to get a good level of heat without ending up with a soup full of dangerous seeds...)