Thursday, April 26, 2012

Tom Kha Kai (Galangal Soup)

  • 4 cups chicken stock
  • 1/4 cup Thai fish sauce
  • Juice of 1 lime
  • 2 crushed wild lime leaves
  • 2-inch section lemongrass
  • 1-inch section galangal
  • 1/4 pound chicken breast, cut into bite-sized pieces
  • 1 13.5-ounce can coconut milk
  • 2 to 10 (to taste) small red chiles, slightly crushed
  • Cilantro leaves for garnish
  1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
  2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

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