Gai Tom Kha (Thai Chicken & Coconut Milk Soup)

Name: Gai Tom Kha (Thai Chicken and Coconut Milk Soup)
Yield: 6
Cuisine: Thai
Ingredients: coconut milk; chicken broth; galangal root; lemongrass; serrano chiles; chicken breasts; fish sauce; kaffir lime leaves; limes; cilantro

Yield

6 servings

Prep

10 min

Cook

25 min

Ready

35 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
4	cups	coconut milk medium
1 ½	cups	chicken broth
3	quarts	galangal root pieces, dried, or 6 qt pieces fresh	*
4	Stalks	lemongrass fresh, bruised, cut into 2-inch lengths	*
6	each	serrano chiles fresh, into rounds	*
1	large	chicken breasts whole *	*
4	tablespoons	fish sauce nam pla
5	each	kaffir lime leaves fresh	*
2	each	limes fresh juice
2	tablespoons	cilantro

Ingredients

Amount	Measure	Ingredient	Features
946	ml	coconut milk medium
355	ml	chicken broth
3	quarts	galangal root pieces, dried, or 6 qt pieces fresh	*
4	Stalks	lemongrass fresh, bruised, cut into 2-inch lengths	*
6	each	serrano chiles fresh, into rounds	*
1	large	chicken breasts whole *	*
6E+1	ml	fish sauce nam pla
5	each	kaffir lime leaves fresh	*
2	each	limes fresh juice
3E+1	ml	cilantro

Directions

cut into ½-inch pieces (with or without bones, see note)

Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil.

Reduce heat and simmer for 20 minutes.

Strain stock; discard galangal and lemon grass.

Return stock to a boil, add chicken and simmer until tender, about 2 minutes.

Add fish sauce, citrus leaves and remaining chiles.

Stir in the lime juice.

Garnish with coriander.

NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.