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Gai tom kha (thai chicken and coconut milk soup)
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| Artist: |
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| Categories: |
Asian, Cheese & Eggs, Chicken, Coconut, Dairy, Ethnic, Fruits, Milk, Poultry, Soups & Stews, Thai |
| Yield: |
6 |
| Rating: |
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Ingredients:
| 4
| cup | Medium coconut milk | | 1 1/2
| cup | Chicken stock | | 3
| quart | Pieces dried galangal | | | -(kha), or | | 6
| quart | Pieces fresh galangal | | 4
| | Stalks fresh lemon grass | | | -bruised, cut into 2-inch | | | -lengths | | 6
| | Fresh Serrano chiles | | | -sliced into rounds | | 1
| large | Whole chicken breast * | | 4
| tbsp | Fish sauce (nam pla) | | 5
| | Fresh Kaffir lime leaves | | | -(makrut), if available | | 2
| | Fresh limes, juice | | 2
| tbsp | Chopped coriander leaves |
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Procedures:
| 1 | * cut into ?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. | | 2 | Reduce heat and simmer for 20 minutes. | | 3 | Strain stock; discard galangal and lemon grass. | | 4 | Return stock to a boil, add chicken and simmer until tender, about 2 minutes. | | 5 | Add fish sauce, citrus leaves and remaining chiles. | | 6 | Stir in the lime juice. | | 7 | Garnish with coriander. | | 8 | Serves 6 to Note: i like to use boned chicken breast if i"m cooking for guests. | | 9 | 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 |
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