Tom Kha Kai - Thai Coconut/Chicken Soup
2 cchicken broth
2 ccoconut milk (can use lite, just don't use coconut cream!)
6 slicegalangal (can sub fresh ginger)
2 stalk(s)lemon grass
5kaffir lime leaves
8 ozchicken breast, sliced thin
3 Tbspfish sauce
1/2 clime juice
1 tspred thai chili paste
1/4 ccilantro, torn
3-5thai chilis (can use jalapeno or other hot chili instead)
How to Make Tom Kha Kai - Thai Coconut/Chicken Soup
- Cut lower portion of lemon grass into 1 inch lengths and crush.
Tear kaffir lime leaves in half.
Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
- Add the chicken, fish sauce and sugar.
Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
- Heat just to boiling, add chili paste and lime juice, stir until blended.
Garnish with cilantro leaves and crushed chili peppers.
- NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!