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|
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| Tom
Kha Kai :
Thai Chicken Soup with Coconut Milk |
| Ingredients
: |
|
16 fluid ounces soup broth (chicken
stock) |
| 4-5
kaffir lime leaves, shredded |
| 4
or 5 2 inch pieces fresh lemongrass,
bruised to release flavor |
| 1
inch cube (or a bit more) galangal sliced
thinly |
| 4
tablespoons fish sauce |
| 2
tablespoons lime juice |
| 4
oz chicken breast cut into smallish
bite sized pieces |
| 5
fluid ounces coconut milk, small red
Thai chile peppers, slightly crushed
(to taste) coriander (cilantro) leaves
to garnish. |
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Note
the number of red peppers is a
personal choice. It can be as
few as half a chilli per diner,
to as many as
8 - 10 per diner, but the
dish should retain a balance of
flavors and not be overwhelmend
by the chili peppers.
We suggest about 8-12 chili peppers
for this recipe
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1. |
Heat the stock, add the lime leaves,
lemongrass, galangal, fish sauce, and
lime juice. |
|
2. |
Stir thoroughly, bring to a boil, and
add the chicken and coconut milk, then
the chile peppers. |
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3. |
Bring back to the boil, lower the heat
to keep it simmering and cook for about
2 minutes (until the chicken is cooked
through). |
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