Tom Kha Kai - Thai Coconut/Chicken Soup
By
Carolyn Haas
@Linky1
5
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
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2 cchicken broth
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2 ccoconut milk (can use lite, just don't use coconut cream!)
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6 slicegalangal (can sub fresh ginger)
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2 stalk(s)lemon grass
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5kaffir lime leaves
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8 ozchicken breast, sliced thin
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3 Tbspfish sauce
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2 Tbspsugar
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1/2 clime juice
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1 tspred thai chili paste
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1/4 ccilantro, torn
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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!
