TOM KA KAI (THAI COCONUT CHICKEN SOUP)

TOM KA KAI (THAI COCONUT CHICKEN SOUP) image

Yield 4 bows

Number Of Ingredients 14

1 (14 oz) can coconut milk
2 cups chicken stock
1/2 pound chicken breast, sliced into bite size pieces
1/2 cup fresh or canned mushrooms, sliced (button, straw or shiitakes, optional)
2 stalks lemon grass, trimmed, bruised and chopped
6 thin slices young galangal, skin on
5 fresh kaffir lime leaves, torn in half
4 fresh Thai sweet Basil leaves
6 tablespoons fish sauce
6 tablespoons lime juice (about 3 large limes)
1/2 teaspoon sugar
1/4 cup cilantro leaves
6 whole green and/or red Thai chili peppers, crushed with the butt of a knife (if you don't like it too spicy, remove the seeds)
2 teaspoons red curry paste

Steps:

To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it or bruise it. In a large saucepan, combine coconut milk, stock, galangal, lemongrass, basil and lime leaves and 3/4 of the cilantro(rest is saved for garnish). Bring to a boil. Add chicken, mushrooms, fish sauce, sugar and chili peppers, and curry paste. Bring to a boil again. Reduce heat and add lime juice. Soup is ready when chicken is fully cooked. Taste and adjust seasonings if necessary. Remove herbs and ladle into individual bowls or leave in but let everyone know that the basil leaves and lemongrass stalks and galangal are for flavor, not to eat . Garnish with cilantro leaves and 1 chili pepper per bowl.