Chicken in Coconut Milk Soup
In Thai, this is called Gai Tom Kha.
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
coconut milk
unsweetened |
|
| 355 | ml |
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 |
*
|
| 6E+1 | ml |
fish sauce
|
|
| 5 | each |
kaffir lime leaves
makrut |
*
|
|
serrano chiles
sliced into rounds |
*
|
||
| 2 | each |
lime juice
fresh |
*
|
| 3E+1 | ml |
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.
