Lunchbreak: Chef Wilairat Kornnoppaklao makes tom kha kai

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Chef Wilairat Kornnoppaklao

Event:
Thai Festival 2015
June 17-19
230 S. Dearborn
Chicago

For more information:

www.thaiconsulatechicago.org

Tom Kha Kai

Ingredients:
1 cup chicken, sliced
1 stalk galangal, sliced
1 stalk lemongrass, sliced
1/4 cup kaffir lime leaves
1 cup oyster mushrooms
1/2 cup coconut milk
2 Tbs stock/water
2 Tbs lime juice
2 Tbs fish sauce
8-10 bird's eye chili
1 coriander leaf

Directions:
Put together coconut milk, water, Sliced galangal, and sliced lemongrass in a saucepan, Let it heat up just enough to boil, meanwhile keep stirring. Add the chicken, mushrooms, and torn Kaffir lime leaves. When the chicken is cooked, season with fish sauce, add bird’s eye chilies and remove from heat and lime juice, Stir well. Place on the serving bowl and garnish with coriander leaves. Serve hot.

 

She is conducting a Thai master class at Kendall for 2 weeks.  (this is for Kendall students only--Jun 22 - Jul 3, 2015).

She will be doing Thai Cooking Demonstration on Sunday June 21, 2015 from 11.00-11.30 am at Regenstein Fruit & Vegetable Garden's open-air amphitheater, Chicago Botanic Garden which is open to public.

Her last cooking demo will be held on Tuesday June 30, 2015 at 3.30 - 5.30 pm at Auditorium 5th Fl, Kendall College which is also open to public but must RSVP by faxing to 312-664-3230.