Sunday, December 21, 2008

Tom Kha Gai (Chicken Coconut Soup)

Serves 2-4


5 cups coconut milk
1 oz shallot, finely chopped
½ oz galangal, sliced thinly
2 stalks lemon grass, cut into 2 cm pieces
6 fresh small whole red chillies
5 kaffir lime leaves, torn into small pieces
1 teaspoon salt
1 cup boneless chicken breast, cut into bite-sized
½ cup fresh mushroom (oyster mushroom if available)
2 tbsp lime juice
½ tbsp fish sauce
3 tbsp coriander leaves


1. Pour the coconut milk into a pan and bring to a boil. Add the chicken, cook until is done.
2. Add the shallot, galangal, lemon grass, chili, lime leaves, salt and mushrooms, then bring it to boil for 5 minutes.
3. Remove from the heat and stir in the lime juice, fish sauce and coriander leaves.

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