Chicken in Coconut Milk Soup- Gai Tom Kha
Yield
4 servingsPrep
15 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
coconut milk
medium |
|
| 1 ½ | cups |
chicken broth
|
|
| 3 | pieces |
galangal root
dried, quartered size pieces |
*
|
| 6 | pieces |
galangal root
fresh |
*
|
| 4 | stalks |
lemongrass
fresh, bruised, cut into 2 inch lengths |
*
|
| 1 | large |
chicken breasts
whole, boned, cut into 1/2 inch pieces |
*
|
| 4 | tablespoons |
fish sauce
|
|
| 5 | each |
kaffir lime leaves
|
*
|
| 4 | each |
serrano chiles
fresh, sliced into rounds |
*
|
| 2 | each |
limes
fresh, juiced |
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
coconut milk
medium |
|
| 355 | ml |
chicken broth
|
|
| 3 | pieces |
galangal root
dried, quartered size pieces |
*
|
| 6 | pieces |
galangal root
fresh |
*
|
| 4 | stalks |
lemongrass
fresh, bruised, cut into 2 inch lengths |
*
|
| 1 | large |
chicken breasts
whole, boned, cut into 1/2 inch pieces |
*
|
| 6E+1 | ml |
fish sauce
|
|
| 5 | each |
kaffir lime leaves
|
*
|
| 4 | each |
serrano chiles
fresh, sliced into rounds |
*
|
| 2 | each |
limes
fresh, juiced |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
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.
