From A Passage to Bangkok: Thai Family Style cooking class led by Jay Erisman

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Name: Tom Kha Kai - The Chicken Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 4 cup Chicken stock pref homemade; 8 large slices Galangal unpeeled; 3 Shallot peeled and halved; 12 Kaffir lime leaves torn in half; 6 small Thai chiles bruised; 1 large stalk Lemongrss; 2 1/2 tablespoon Palm sugar finely chopped; 2 can Coconut milk needs to be Mae Ploy brand; 1 pound Boneless, skinless chicken breasts cut into bite size pieces; 1/3 cup Lime Juice fresh; 3 tablespoon Fish sauce; 10 ounce Wild mushrooms sliced - can substitute button mushrooms; 6 small Thai chiles for garnish

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INGREDIENTS

4 cup Chicken stock ; pref homemade
8 large slices Galangal ; unpeeled
3 Shallot ; peeled and halved
12 Kaffir lime leaves ; torn in half
6 small Thai chiles ; bruised
1 large stalk Lemongrss
2 1/2 tablespoon Palm sugar ; finely chopped
2 can Coconut milk ; needs to be Mae Ploy brand
1 pound Boneless, skinless chicken breasts ; cut into bite size pieces
1/3 cup Lime Juice ; fresh
3 tablespoon Fish sauce
10 ounce Wild mushrooms ; sliced - can substitute button mushrooms
6 small Thai chiles ; for garnish

Servings

INSTRUCTIONS

Add the galangal, shallots and lime leaves and chiles to the stock and place over medium0high heat.

Trim the lemongrass: Cut off the hard stem end of the grass. Peel away tough outer leaves to reach the golden green-yellow stalk. Trim away the harder leafy end of the grass to about 6" in length.

Add lemongrass to the pot and bring to a gentle boil. Add the palm sugar and cook until mostly dissolved.

Add the coconut milk and return to a gentle boil.

Add the lime juice, fish sauce and mushrooms.

Taste and adjust seasoning for balance of salty (fish sauce), spicy (chiles) and sour (lemongrass and lime juice) with a bit of sweetness (palm sugar).

Serve in bowls with a chile in each for garnish.

NOTES

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Tom Kha Kai - The Chicken Soup

4 cup Chicken stock pref homemade
8 large slices Galangal unpeeled
3 Shallot peeled and halved
12 Kaffir lime leaves torn in half
6 small Thai chiles bruised
1 large stalk Lemongrss
2 1/2 tablespoon Palm sugar finely chopped
2 can Coconut milk needs to be Mae Ploy brand
1 pound Boneless, skinless chicken breasts cut into bite size pieces
1/3 cup Lime Juice fresh
3 tablespoon Fish sauce
10 ounce Wild mushrooms sliced - can substitute button mushrooms
6 small Thai chiles for garnish

Add the galangal, shallots and lime leaves and chiles to the stock and place over medium0high heat.
Trim the lemongrass: Cut off the hard stem end of the grass.  Peel away tough outer leaves to reach the golden green-yellow stalk.  Trim away the harder leafy end of the grass to about 6" in length.
Add lemongrass to the pot and bring to a gentle boil.  Add the palm sugar and cook until mostly dissolved.
Add the coconut milk and return to a gentle boil.
Add the lime juice, fish sauce and mushrooms.
Taste and adjust seasoning for balance of salty (fish sauce), spicy (chiles) and sour (lemongrass and lime juice) with a bit of sweetness (palm sugar).
Serve in bowls with a chile in each for garnish.

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Nutrition

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Serving Size: 1 Serving (658g)
Recipe Makes: 6 Servings

Calories: 586
Calories from Fat: 376 (64%)

Amt Per Serving		% DV

	Total Fat 41.8g	56 %
	Saturated Fat 33.9g	170 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.4g
Cholesterol 53.4mg		16 %
Sodium 1229mg		42 %
Potassium 1165.4mg		31 %
Total Carbohydrate 26.9g		8 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 26.4g
Protein 31.4g		45 %
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: 586

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