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INGREDIENTS

1/4 c Cilantro leaves ; (coriander leaves) torn
2 c Coconut milk
5 Fresh kaffir lime leaves
8 oz Boned chicken breast ; sliced
5 tb Fish sauce ; (nam pla)
1/2 c Lime juice
5 Green Thai chili peppers ; crushed
6 Thin slices young galangal
2 Stalks lemon grass ; lower third portion only, cut into 1" piece, crushed
2 tb Sugar
1 ts Black chili paste

Servings

INSTRUCTIONS

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.

NOTES

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Tom Kha Gai (Chicken Coconut Soup)

1/4 c Cilantro leaves (coriander leaves) torn
2 c Coconut milk 
5  Fresh kaffir lime leaves 
8 oz Boned chicken breast sliced
5 tb Fish sauce (nam pla)
1/2 c Lime juice 
5  Green Thai chili peppers crushed
6 Thin slices young galangal 
2 Stalks lemon grass lower third portion only, cut into 1" piece, crushed
2 tb Sugar 
1 ts Black chili paste

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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Nutrition

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Serving Size: 1 Serving (299g)
Recipe Makes: 4

Calories: 396
Calories from Fat: 224 (57%)

Amt Per Serving		% DV

	Total Fat 24.9g	33 %
	Saturated Fat 21.6g	108 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.5g
Cholesterol 32.5mg		10 %
Sodium 1793.2mg		62 %
Potassium 697.1mg		18 %
Total Carbohydrate 30.9g		9 %
	Dietary Fiber 1g	4 %
	Sugars, other 30g
Protein 17.6g		25 %
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: 396

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