Chicken in coconut milk soup - gai tom kha

Yield: 6 servings

Measure 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)

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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