Tom Kha Kai (Chicken Coconut Soup) 2

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut lower portion of lemon grass into 1 inch lengths and crush.
  • Tear kaffir lime leaves in half.
  • Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
  • Add the chicken, fish sauce and sugar.
  • Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
  • Heat just to boiling, add chili paste and lime juice, stir until blended.
  • Garnish with cilantro leaves and crushed chili peppers.
  • NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen.
Advertisement