tom kha kai - thai coconut/chicken soup
★★★★★
2
When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.
►
Ingredients For 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 stalklemon grass
-
5kaffir lime leaves
-
8 ozchicken breast, sliced thin
-
3 Tbspfish sauce
-
2 Tbspsugar
-
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
-
1Cut 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.
-
2Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
-
3Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
-
4NOTE: 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tom Kha Kai - Thai Coconut/Chicken Soup:
ADVERTISEMENT
ADVERTISEMENT