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Gai Tom Kha (Thai Chicken and Coconut Milk Soup)


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Soups/stews Thai

Ingredients:

  • 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

Directions:

* 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