Chicken in Coconut Milk Soup
In Thai, this is called Gai Tom Kha. 49
49
Ingredients
| 4 | cups |
coconut milk
unsweetened |
|
| 1 ½ | cups |
chicken broth
|
|
| 3 | quarter-sized |
galangal root
pieces, dried or twice as much fresh galangal |
* |
| 4 | stalks |
lemongrass
fresh, bruised, cut into 2 inch lengths |
* |
| 1 | large |
chicken breasts
boned, cut into 1/2 inch pieces |
* |
| 4 | tablespoons |
fish sauce
|
|
| 5 | each |
kaffir lime leaves
makrut |
* |
| 3-4 | each |
serrano chiles
sliced into rounds |
* |
| 2 | each |
lime juice
fresh |
* |
| 2 | tablespoons |
cilantro
fresh |
* |
Directions
IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes.
Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes).
Add fish sauce, citrus leaves and chiles.
Stir in lime juice.
Garnish with more chiles to taste and coriander leaves.
Serve hot.
