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Thai Food - Information and tips on popular Thai food recipe by, EscapeThailand.com. |
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TOM KHA KAI |
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(CHICKEN COCONUT SOUP) |
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Has a pleasant taste not at all chilli. Sweet and oily. |
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INGREDIENTS |
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| 2 cup (16 fl oz/500ml) coconut milk | |
| 6 thin slices young galangal (kha on) | |
| 2 stalks lemon grass (ta-khrai), lower portion, cut into 1 inch (2.5-cm.) lengths and crushed | |
| 5 leaves fresh kaffir lime leaves(bai-ma-krut), torn in half | |
| 8 oz.(250 g) boned chicken breast, sliced | |
| 5 tblsp. fish sauce (nam pla) | |
| 2 tblsp. sugar | |
| 1/2 cup (4 fl oz/125 ml) lime juice | |
| 1 teaspoon black chilli paste(nam phrik pao) | |
| 1/4 cup cilantro / coriander leaves (bai phak chi) | |
| 5 green thai chilli peppers (phrik khi nu), crushed | |
| PREPARATION | |
| Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat till boiled. Add the 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. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers. | |
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