Tom Kha Kai (chicken Coconut Soup)
Ready In: 25 mins
Serves: 2
Ingredients
- 2 cups coconut milk
- 6 slices young galangal (kha on)
- 2 stalks lemongrass, lower portion, cut into 1-in lengths and crushed (ta-khrai)
- 5 fresh kaffir lime leaves, torn in half (bai ma-krut)
- 8 ounces boneless chicken breasts, sliced
- 5 tablespoons fish sauce (nam pla)
- 2 tablespoons sugar
- 1⁄2 cup lime juice
- 1 teaspoon black chili paste (nam phrik pao)
- 1⁄4 cup coriander leaves, torn (bai phak chi)
- 5 green Thai chiles, crushed (phrik khi nu)
Directions
- Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
- Add 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 and turn off the heat.
- Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
- Garnish with coriander leaves and crushed chillies.
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