Tom Kha Kai (chicken Coconut Soup) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from Ingredients:
2 cups coconut milk |
6 slices young galangal (kha on) |
2 stalks lemongrass, lower portion, cut into 1-in lengths and crushed (ta-khrai) |
5 fresh kaffir lime leaves, torn in half (bai ma-krut) |
8 ounces boneless chicken breasts, sliced |
5 tablespoons fish sauce (nam pla) |
2 tablespoons sugar |
1/2 cup lime juice |
1 teaspoon black chili paste (nam phrik pao) |
1/4 cup coriander leaves, torn (bai phak chi) |
5 green thai chiles, crushed (phrik khi nu) |
Directions:
1. Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
2. Add chicken, fish sauce, and sugar.
3. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
4. Heat just to boiling and turn off the heat.
5. Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
6. Garnish with coriander leaves and crushed chillies.
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