Tom Kha Gai
Thai Chicken Soup with Coconut Milk
This is a simply-thai.com - thai market online recipe.
Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! Ingredients
16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
2 Tbs lemon grass, bruised to release flavour
1 Tbs galangal sliced thinly.
4 tablespoons fish sauce - nam pla
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chili peppers, slightly crushed (to taste)
coriander leaves to garnish. Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavours and not be overwhelmed by the chili peppers. We suggest about 8-12 chili peppers for this recipe. Method
1. Heat the stock
2. add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. 3. Stir thoroughly, bring to a boil
4. add the chicken and coconut milk
5. Bring back to the boil
6. lower the heat to keep it simmering and cook for about 2 minutes
(until the chicken is cooked through).
Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
This quantity serves 4 with other food, but is probably only enough for two if eaten separately. | 
