Tom Kha Gai (Chicken Coconut Soup)
Try this Tom Kha Gai (Chicken Coconut Soup) recipe, or contribute your own. "Chicken" and "Thai" are two of the tags cooks chose for Tom Kha Gai (Chicken Coconut Soup).
Yield: 4 Ready in 1 hours
14 people trying soon
|1/4 cCilantro leaves; (coriander leaves) torn|
|2 cCoconut milk|
|5 Fresh kaffir lime leaves|
|8 ozBoned chicken breast; sliced|
|5 tbFish sauce; (nam pla)|
|1/2 cLime juice|
|5 Green Thai chili peppers; crushed|
|6 Thin slicesyoung galangal|
|2 Stalkslemon grass; lower third portion only, cut into 1" piece, crushed|
|1 tsBlack chili paste|
Tom Kha Gai (Chicken Coconut Soup) Preparation
A rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leaves should be used, and their flavor and aroma is increased when they are torn instead of cut with a knife. Young galangal is pale yellow, with firm unwrinkled pink shoots. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same. Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar. Simmer for about 4 minutes, or until the chicken is cooked . Add the remaining coconut milk to the saucepan and heat just to boiling. Place the lime juice and chili past in a serving bowl, then pour the soup into the serving bowl. Garnish with the torn cilantro leaves and crushed chili peppers, and serve. Typed from: "Thailand, the Beautiful Cookbook". ISBN 0-00-255029-6. by Dale & Gail Shipp, Columbia, Md.
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