TOM KHA KAI (CHICKEN COCONUT SOUP)

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Tom Kha Kai (chicken Coconut Soup) image

This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from www.10thaidish.athailand.com

Provided by KitchenManiac

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups coconut milk
6 slices young galangal (kha on)
2 stalks lemongrass, lower portion, cut into 1-in lengths and crushed (ta-khrai)
5 fresh kaffir lime leaves, torn in half (bai ma-krut)
8 ounces boneless chicken breasts, sliced
5 tablespoons fish sauce (nam pla)
2 tablespoons sugar
1/2 cup lime juice
1 teaspoon black chili paste (nam phrik pao)
1/4 cup coriander leaves, torn (bai phak chi)
5 green Thai chiles, crushed (phrik khi nu)

Steps:

  • Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
  • Add chicken, fish sauce, and sugar.
  • Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
  • Heat just to boiling and turn off the heat.
  • Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
  • Garnish with coriander leaves and crushed chillies.

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