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Thai Chicken Soup With Coconut Milk (Tom Kha Gai)
Ingredients
- 16 x fluid ounces soup broth (chicken stock)
- 4 x fresh kaffir lime leaves - (to 5) shredded
- 1 piece lemon grass - (2" long) bruised to
- release flavor
- 1 x galangal cube - (abt 1") sliced thinly
- 4 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 4 ounce chicken breast cut into smallish
- bite-sized pcs
- 5 x fluid ounces coconut lowfat milk
- Red Thai chile peppers slightly crushed,
- see * Note
- Coriander (cilantro) leaves for garnish.
Directions
- * Note: The number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8 to 10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili peppers. We suggest about 8 to 12 chili peppers for this recipe.
- Heat the stock, add in the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add in the chicken and coconut lowfat milk. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 min (till the chicken is cooked through).
- Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or possibly together with a Thai meal. This quantity serves 4 with other food, but is probably only sufficient for two if eaten separately.
- This recipe yields 2 to 4 servings.
- Comments: This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or possibly mushrooms).
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