Tom Kha Gai
Chicken and galangal in coconut milk soup
Serves 4
Soup is a favorite component of the Thai meal and can be
broth-based and light or very rich and sweet, as is this coconut
milk and cream based combination. The chilis here render the
overall effect hot, but not searingly so. The whole kaffir lime
leaves, if soft enough when cooked, are to be eaten.
4 cups coconut milk
2 stalks lemongrass, cut in 2 inch pieces and smashed
6 thin slices fresh galangal
1 pound chicken breast
4 fresh kaffir lime leaves, center vein of each removed
6 small fresh red or green chili peppers, lightly smashed
2 tablespoons nam pla (fish sauce)
2 tablespoons lime juice
Coriander sprigs for garnish
In a medium saucepan, heat coconut milk over medium heat
until gently simmering. Add lemongrass and galangal and
simmer uncovered, 5 minutes or until fragrant.
Cut chicken into 1/4 inch slices. Add to simmering coconut milk
and bring to boil over medium high heat. Reduce heat to
medium and cook, stirring frequently, 3 to 4 minutes, or until
chicken is just firm. Stir in lime leaves, chilis and cook over
medium high heat, 1 to 2 minutes.
Spoon soup and ½ teaspoons each of nam pla and lime juice
into 4 soup bowls. Garnish with coriander sprigs, and serve
immediately.
Conversion chart
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
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