Gai Tom Kha (thai Chicken And Coconut Milk Soup) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 cup: Medium coconut milk,
1 1/2 cup: Chicken stock,
3 quart: Pieces dried galangal, (kha), or
6 quart: Pieces fresh galangal,
4 Stalks: fresh lemon grass, bruised, cut into 2-inch lengths
6: Fresh Serrano chiles, sliced into rounds
1 large: Whole chicken breast *,
4 tbsp: Fish sauce, nam pla
5: Fresh Kaffir lime leaves, (makrut), if available
2: Fresh limes, juice
2 tbsp: Chopped coriander leaves,
Directions:
* cut into 1/2-inch pieces (with or without bones, see note)
Combine coconut milk, chicken stock, galangal, lemon grass and 4 of
the chiles in a saucepan; bring to a boil. Reduce heat and simmer
for 20 minutes. Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and simmer until tender, about 2
minutes. Add fish sauce, citrus leaves and remaining chiles. Stir
in the lime juice. Garnish with coriander.
Serves 6 to 8.
NOTE: I like to use boned chicken breast if Im cooking for guests.
For the best flavor, however, use a whole small chicken chopped into
small pieces with the bones; increase the cooking time until chicken
is tender.
Posted by Stephen Ceideberg; December 13 1991.
Source from luhu.jp
Combine coconut milk, chicken stock, galangal, lemon grass and 4 of
the chiles in a saucepan; bring to a boil. Reduce heat and simmer
for 20 minutes. Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and simmer until tender, about 2
minutes. Add fish sauce, citrus leaves and remaining chiles. Stir
in the lime juice. Garnish with coriander.
Serves 6 to 8.
NOTE: I like to use boned chicken breast if Im cooking for guests.
For the best flavor, however, use a whole small chicken chopped into
small pieces with the bones; increase the cooking time until chicken
is tender.
Posted by Stephen Ceideberg; December 13 1991.
Source from luhu.jp