Top Ka Gai Chicken Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 3 |
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A distinctive soup of sliced chicken with coconut milk, straw mushroom, galangal, lemon grass and a touch of lime juice. Ingredients:
2 cups coconut milk |
1 cup chicken stock or water |
5 piece of fresh or dry galangal (peeled & sliced) |
3 chicken breast fillets thinly sliced |
1-2 tsp finely chopped chillies or dried red pepper |
1 tbsp fish sauce |
1 celery 1/2 inch long |
1/2 cup fresh cilantro leaves |
extra cilantro leaves for garnish |
1 lemon grass cust in long pieces |
4 hole leaves of lemon leaves |
2 green onion chop into small cubes |
2 lage tomatoes |
1/2 can of straw mushroom or fresh |
pinch of dried roasted crushed pepper for topping (optional) |
Directions:
1. Combine coconut milk, chicken stock and galangal in a pan, lemon grass, lemon leaves, tomatoes and coriander root and celery. Bring to boil and simmer over low heat for 10 minutes, stirring occasionally.
2. Add chicken pieces, simmer for another 10 minutes or til chicken are cook though.
3. Stir in fish sauce, lemon juice, green onion and chilli. When done pour in a serving bowl, top with cilantro and red roasted pepper and it ready to serve can be serve with rice or as soup.
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