Gai Tom Kha (Thai Chicken and Coconut Milk Soup)
- 4 c Medium coconut milk
- 1 1/2 c Chicken stock
- 3 qt Pieces dried galangal
- -(kha), or
- 6 qt Pieces fresh galangal
- 4 Stalks fresh lemon grass,
- -bruised, cut into 2-inch
- -lengths
- 6 Fresh Serrano chiles,
- -sliced into rounds
- 1 lg Whole chicken breast *
- 4 tb Fish sauce (nam pla)
- 5 Fresh Kaffir lime leaves
- -(makrut), if available
- 2 Fresh limes, juice
- 2 tb Chopped coriander leaves
* cut into 1/2-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.
Serves 6 to 8.
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.
Posted by Stephen Ceideberg; December 13 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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.
Serves 6 to 8.
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.
Posted by Stephen Ceideberg; December 13 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
