Chicken in coconut milk soup

Yield: 68 servings

Measure Ingredient
\N \N -Source: JOYCE JUE

Makes 6 to 8 Servings

In Thai, this is called Gai Tom Kha. Be sure to use unsweetened coconut milk, which is available in Asian markets. 4 C med coconut milk

1½ C chicken stock 3 quarter-sized pieces dried galangal, also known as Siamese Ginger, or twice as much fresh galangal 4 stalks fresh lemon grass, bruised, cut into 2-in lengths 1 lge whole boned chicken breast, cut into ½-in pieces (about 1 lb, boned) 4 T fish sauce, Nam Pla 5 fresh kaffir makrut lime leaves (if available) 3-or-4 fresh serrano chiles, sliced into rounds 2 fresh limes, juiced 2 T fresh coriander leaves, chopped IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot.

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