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Chicken
Coconut Soup
( TOM KHA KAI)
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INGREDIENTS : |
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Chicken stock |
2 |
cups |
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Coconut milk |
3/4 |
cup |
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Fish sauce |
2 - 3 |
tbsp. |
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Fresh chicken thigh,
cubed |
6 |
oz. |
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Kaffir lime leaves,
torn |
3 |
leaves |
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Bird's eye chili
peppers |
2 |
tsp. |
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Coriander roots
from one plant
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Young galangal
root, sliced |
2 |
tbsp. |
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Lemon grass, sliced |
1 |
tbsp. |
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Fresh lime juice |
4 - 5 |
tbsp. |
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(2 servings) |
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1. Combine chicken stock and coconut milk, add kaffir lime
leaves, coriander root, bird's eye
chili peppers,
young galangal and lemon grass, bring to the boil in a pot.
Allow to boil for
one minute.
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2. Add cubed chicken pieces to the soup and bring back to
boil. Boil the chicken until
just cooked.
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3. Season the soup with fish sauce and lime juice. The soup
should taste slightly tart
followed by a
saltiness and a creaminess from the coconut milk. Take the
soup off the
heat and serve in a bowl. Garnish with coriander leaves.
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Tips... |
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Coconut milk is
available in cans or sealed pouches. Shake the can or the pouch before
use because the cream
of coconut milk is usually lodged at the top.
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