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Name: Chicken Soup with Galangal (Kai Tom Kha)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Thai
Ingredients: 8 Chicken thighs or; 2 tb Fish sauce; Chilies shredded; 3 leaves Bergamot; 1 c Water; 2 tb Lemon juice; 1 1/3 lb Chicken breast diced; 10 sl Galangal; 2 Stalks lemon grass; 3 sm Fresh chilies; Spring onions shredded; 4 c Coconut milk

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INGREDIENTS

8 Chicken thighs ; or
2 tb Fish sauce
Chilies ; shredded
3 leaves Bergamot
1 c Water
2 tb Lemon juice
1 1/3 lb Chicken breast ; diced
10 sl Galangal
2 Stalks lemon grass
3 sm Fresh chilies
Spring onions ; shredded
GARNISH
4 c Coconut milk

Servings

INSTRUCTIONS

This ones a bit more complex and gets into some exotic ingredients. All of them should be available from an Asian grocery. If you have any questions about what the ingredients are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumed, exotic aroma of the galangal that adds so much to the dish. Lime zest could be used for the bergamot leaves. Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast. Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves. Stir, and remove from the heat. Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg; February 6 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Chicken Soup with Galangal (Kai Tom Kha)

8 Chicken thighs or
2 tb Fish sauce
 Chilies shredded
3 leaves Bergamot
1 c Water
2 tb Lemon juice
1 1/3 lb Chicken breast diced
10 sl Galangal
2 Stalks lemon grass
3 sm Fresh chilies
 Spring onions shredded
 GARNISH
4 c Coconut milk

This ones a bit more complex and gets into some exotic ingredients.  All of them should be available from an Asian grocery.  If you have  any questions about what the ingredients are or how to use them, just  ask. The only thing that can not be substituted for is the fish  sauce.  You could use ginger instead of galangal, but the soup would  lack the perfumed, exotic aroma of the galangal that adds so much to  the dish.    Lime zest could be used for the bergamot leaves.    Cut the lemon grass into 1-inch pieces.  Bring the water to the boil  with half the coconut milk.  Then add the chicken, lemon grass,  galangal and 1 tablespoon fish sauce.  Simmer for about 20 minutes or  until the chicken is cooked.  Less cooking time will be required for  diced chicken breast.    Stir in the remaining coconut milk and turn up the heat.  As soon as  it begins to boil, toss in the whole chilies and bergamot leaves.  Stir, and remove from the heat.    Serve in individual bowls.  Sprinkle each with lemon juice and fish  sauce to taste and garnish with slivers of spring onions and chili.    From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times  Editions, Singapore.  1987    Posted by Stephen Ceideburg; February 6 1991.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (2669g)
Recipe Makes: 1

Calories: 4482
Calories from Fat: 3270 (73%)

Amt Per Serving		% DV

	Total Fat 363.4g	485 %
	Saturated Fat 219.9g	1100 %
	Monounsaturated Fat 80g
	Polyunsanturated Fat 39.6g
Cholesterol 1014mg		312 %
Sodium 3861.2mg		133 %
Potassium 5396.7mg		142 %
Total Carbohydrate 45.1g		13 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 42.8g
Protein 277.3g		396 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4482

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