Chicken in coconut milk soup - gai tom kha
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Coconut milk |
| 1½ | cup | Chicken stock |
| 3 | Pieces dried galangal, or: | |
| 6 | Pieces fresh Galangal | |
| 4 | Stalks fresh Lemon Grass bruised, cut into 2-inch lengths | |
| 1 | large | Whole boned chicken breast cut into 1/2-in pieces |
| 4 | tablespoons | Fish sauce, Nam Pla |
| 5 | Kaffir Makrut lime leaves | |
| 4 | Fresh Serrano chiles sliced into rounds | |
| 2 | Fresh limes, juiced | |
| 2 | tablespoons | Fresh coriander leaves (chopped) |
Directions
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.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK