Tom Kha Gai
Description: (Chicken with Galangal and Coconut
Soup) - A favorite soup with chicken and Thai herbs in coconut milk. A mouth
watering blend of sourness and sweetness. Served with jasmine rice.
Ingredients:
| 1 |
lb |
chicken breast |
| 7 |
oz. |
halved straw mushrooms |
| 1/3 |
cup |
sliced young galangal |
| 3 |
cups |
coconut milk |
| 5-7 |
|
Thai chili peppers (lightly crushed) |
| 3 |
|
kaffir lime leaves |
| 1 |
tsp |
salt |
| 1 |
tsp |
sugar |
| 11/2 |
tbsp |
fish sauce |
| 3 |
tbsp |
lime juice |
| |
|
|
Garnish: coriander (optional), kaffir lime leaves, Thai chili peppers, and
sliced young galangal
Directions:
- Cut the chicken into bite-size pieces.
- Boil 2 cups of coconut milk using medium heat. Add the chicken, salt and
galangal and continue boiling until the chicken is tender, then add the remaining
cup of coconut milk, mushrooms and kaffir lime leaves.
- Season with sugar, lime juice, fish sauce and Thai chili peppers, then turn
off heat.
- Spoon the soup into a serving bowl, garnish with kaffir lime leaves, Thai
chilies and young galangal. Serve with cooked jasmine rice.
