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Tom Kah Kai (Chicken Coconut Soup) Recipe

by Global Cookbook

Ingredients

8 ounce Chicken, * see note 5 x Thin slices galanga, siamese 2 x Fresh lemon grass, 1" pcs 5 sm Green chilies, crushed 7 x Kaffir lime leaves, shredded 12 x Cilantro sprigs, shredded

2 x Green onions, finely chop 2 c. Coconut lowfat milk 2 c. Chicken broth 1/4 c. Fish sauce 1/4 c. Lime juice

Directions

1. Boneless chicken which been sliced into strips. In pot, bring chicken broth to a boil and add in chicken, lemon grass, kaffir lime leaves, and sliced galanga. Bring to a boil. Add in coconut lowfat milk and boil for a few min till chicken is tender. Add in fish sauce and lime juice. Stir, and transfer to a soup tureen. Sprinkle with minced green onions and cilantro leaves; serve.

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