Ingredients Jump to Instructions ↓

  1. - Joyce Jue, Guest Chef - MM:MK VMXV03A 4 c Med coconut milk

  2. 1 1/2 c Chicken stock

  3. 3 Quarter-sized pieces dried

  4. -galangal, also known as -Siamese Ginger, or twice -as much fresh galangal 4 Stalks fresh lemon grass,

  5. 2-in -lengths

  6. 1 Lge whole boned chicken

  7. 1/2-in Pces (about 1 lb, boned)

  8. 4 tb Fish sauce, Nam Pla

  9. 5 Fresh kaffir makrut lime

  10. -leaves (if available) 3 Or-4 fresh serrano chiles,

  11. 1 Sliced into rounds

  12. 2 Fresh limes, juiced

  13. 2 tb Frsh coriander lves, chopped

  14. In Thai, this is called Gai Tom Kha. Be sure to use unsweetened coconut milk, which is available in Asian markets. IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot.


Send feedback