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Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal) Recipe

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    Source: www.chow.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB1, B2, B3, B6, H, C
    MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 cups chicken stock

    2. 1/4 cup Thai fish sauce

    3. Juice of 1 lime

    4. 2 crushed wild lime leaves

    5. 2-inch section lemongrass

    6. 1-inch section galangal

    7. 1/4 pound chicken breast, cut into bite-sized pieces

    8. 1 13 1/2-ounce can coconut milk

    9. 2 to 10 (to taste) small red chiles, slightly crushed

    10. Cilantro leaves for garnish

    Instructions Jump to Ingredients ↑

    1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).

    2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

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