Tom Kha Gai
Thai chicken & Galangal Soup
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INGREDIENTS
Nutrition- 2cans coconut milk
- 2cups chicken stock
- 4red Thai chile, diced
- 1
- 1piece fresh ginger
- 2chicken breasts, thinly sliced (this is easier if the breasts are still mostly frozen when you cut them)
- 1can straw mushroom
- 4
- 1
- 10
- 1cup chopped fresh cilantro
- 3tablespoons lime juice
- 2tablespoons fish sauce
- 2tablespoons brown sugar
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DIRECTIONS
- > bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes.
- Add chicken slices and stir occasionally until chicken is tenderly cooked.
- Add straw mushrooms (drained), and thinly sliced, deveined lime leaves (optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1" square, and add to soup).
- Add more thai chiles if it is not spicy enough for you -- simmer for 10 more minutes.
- When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.
- Then top it off with the cut cilantro.
- Serve hot by itself or pour over rice.
- dash chile sauce over the top to taste.
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