Tom Kha Kai
(Chicken Coconut Soup)

Method
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce, and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chili paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chili peppers.

Ingredients

2 cup(16 fl oz / 500 ml.) coconut milk

6 thin slices young galangal (kha on)

8 oz (250 g) boned chicken breast, sliced

5 tablespoons fish sauce (nam pla)

1/2 cup (4 fl oz / 125 ml.) l ime juice

2 tablespoons sugar

1/4 cup cilantro / coriander leaves (bai phak chi), torn

1 teaspoon black chili paste (nam phrik pao)

  5 green Thai chili peppers (phrik khi nu), crushed

  5 fresh kaffir lime leaves (bai ma-krut), torn in half

  2 stalks lemon grass (ta-khrai), lower portion, cut into 1-in (2.5-cm.) lengths and crushed
 


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