Gai Tom Kha (Thai Chicken in Coconut Milk Sou

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Ingredients

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4 Stalks fresh lemon grass,
Stephen Ceideburg
3 Quarter-sized pieces dried
4 c Medium coconut milk
Pieces fresh galangal
1 1/2 c Chicken Stock

Original recipe makes 6 Servings

Servings  

Preparation

4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander. NOTE: I like to use boned chicken breast if Im cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.

Calories Per Serving: 340 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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