Chicken coconut soup (tom kah gai)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 4 | cloves | Garlic |
| 4 | tablespoons | Green onion -- chopped |
| 1 | Lemon grass -- cut up | |
| 1 | teaspoon | Ground black pepper |
| 1 | teaspoon | Red curry paste |
| 2 | Green chilies -- chopped | |
| 4 | Kaffir lime leaves | |
| 1 | slice | Galanga (kha) -- 1\" pc |
| 3 | cups | Water |
| 1 | pounds | Chicken breast halves |
| Withou | ||
| 2 | tablespoons | Cornstarch |
| 14 | ounces | Coconut milk |
| ¼ | cup | Fish sauce -- (nam pla) |
| 15 | ounces | Straw mushrooms |
| ⅛ | cup | Fresh lime juice |
Directions
Recipe by: In a medium pot with oil, stir-fry the garlic, green onion, lemon grass, pepper, curry paste, green chilies, kaffer leaves and galanga for 2 minutes. Add the water and bring to a boil. Coat the chicken with cornstarch and add it to the soup. Cook for 4 minutes.
Add the coconut milk, mushrooms, fish sauce, lime juice and simmer for 2 more minutes. Garnish with fresh coriander.
Recipe By :