Tuesday, January 1, 2008

Tom Kha Gai

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young galangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion only, cut into 1-in (2.5-cm) lengths and crushed
5 fresh kaffir lime leaves, torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leaves (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed

How to cook:

1. Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

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