Tom Kha Gai (Chicken Coconut Soup)
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
coconut milk
|
|
| 6 | each |
galangal root
thinly sliced |
*
|
| 2 | each |
lemongrass
lower third portion only, cut into 1 inch piece, crushed |
*
|
| 5 | each |
kaffir lime leaves
|
*
|
| 8 | ounces |
chicken breasts
boned, sliced |
|
| 5 | tablespoons |
fish sauce
nam pla |
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
lime juice
|
|
| 1 | teaspoon |
thai chili paste
black |
|
| ¼ | cup |
cilantro
or coriander leaves, torn |
|
| 5 | each |
hot chili peppers
green thai, crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
coconut milk
|
|
| 6 | each |
galangal root
thinly sliced |
*
|
| 2 | each |
lemongrass
lower third portion only, cut into 1 inch piece, crushed |
*
|
| 5 | each |
kaffir lime leaves
|
*
|
| 231.2 | ml/g |
chicken breasts
boned, sliced |
|
| 75 | ml |
fish sauce
nam pla |
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
lime juice
|
|
| 5 | ml |
thai chili paste
black |
|
| 59 | ml |
cilantro
or coriander leaves, torn |
|
| 5 | each |
hot chili peppers
green thai, crushed |
*
|
Directions
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.
Young galangal is pale yellow, with firm unwrinkled pink shoots.
Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same.
Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
Add the chicken, fish sauce and sugar.
Simmer for about 4 minutes, or until the chicken is cooked.
Add the remaining coconut milk to the saucepan and heat just to boiling.
Place the lime juice and chili past in a serving bowl, then pour the soup into the serving bowl.
Garnish with the torn cilantro leaves and crushed chili peppers, and serve.
