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Tom Kha Gai (chicken Coconut Soup)

A thai recipe for Tom Kha Gai (chicken Coconut Soup), made with Coconut Milk, Thin Slices Young Galangal, Fresh Kaffir Lime Leaves, Boned Chicken Breast Sliced, and Fish Sauce. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 6
• 5
• 8 oz
• 5 tbsp
• 2 tbsp
• 1/2 cup
• 1
• 1/4 cup
• 5

Method (preview)

1. 1

   Whenever possible, fresh kaffir lime leaves should be used, and their flavor and aroma is increased when they are torn instead of cut with a knife.

2. 2

   Young galangal is pale yellow, with firm unwrinkled pink shoots.

3. 3

   Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.

4. 4

   Add the chicken, fish sauce and sugar.

5. 5

   Simmer for about 4 minutes, or until the chicken is cooked.

6. 6

   Add the remaining coconut milk to the saucepan and heat just to boiling.

7. 7

   Place the lime juice and chili past in a serving bowl, then pour the soup into the serving bowl.

8. 8

   Garnish with the torn cilantro leaves and crushed chili peppers, and serve.

9. 9

   Typed from: "Thailand, the Beautiful Cookbook". ISBN 0-00-255029-6. by Dale

10. 10

    & Gail Shipp, Columbia, Md.