CHICKEN IN COCONUT MILK SOUP (TOM KHA GAI)

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CHICKEN IN COCONUT MILK SOUP (TOM KHA GAI) image

Categories     Soup/Stew     Chicken     Side

Yield 4

Number Of Ingredients 15

1 ½ cups chicken breast - sliced into pieces
2 cups thick coconut milk
1 cup thin coconut milk
5 thin slices of ginza (aka galangal or Siamese ginger, ginger can be used as a
substitute) - cut in half
2 stalks of lemongrass - lower 1/3 only, sliced into 1 inch pieces
4 shallots - sliced
7 small Thai chilies- cut into ½ lengthways (remove seeds for less heat)
2 ¼ cups straw mushrooms - cut into half
3 tablespoons fish sauce
3 kaffir lime leaves (lemon leaves can be used as a substitute) - torn into
pieces discarding the stem
2 tablespoons fresh lime juice
½ cup coriander/cilantro leaves - chopped
2 spring onions - sliced - optional

Steps:

  • Put the thick and thin coconut milk into a wok on high heat. Add the ginza, lemongrass, shallots, chilies, and mushrooms and bring to boil. Simmer for about 3-5 minutes and add the chicken and stir. Then add the fish sauce and kaffir lime leaves and bring back to boil. Add half the coriander leaves and turn off the heat. Stir in the lime juice. Serve garnished with the remaining coriander leaves and spring onions.

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