Gai tom kha (thai chicken & coconut milk soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Medium coconut milk |
| 1½ | cup | Chicken stock |
| 3 | quarts | Pieces dried galangal (kha), or |
| 6 | quarts | Pieces fresh galangal |
| 4 | Stalks fresh lemon grass, bruised, cut into 2-inch lengths | |
| 6 | Fresh Serrano chiles, sliced into rounds | |
| 1 | large | Whole chicken breast * |
| 4 | tablespoons | Fish sauce (nam pla) |
| 5 | Fresh Kaffir lime leaves (makrut), if available | |
| 2 | Fresh limes, juice | |
| 2 | tablespoons | Chopped coriander leaves |
Directions
* cut into ½-inch pieces (with or without bones, see note) Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander.
Serves 6 to 8.
NOTE: I like to use boned chicken breast if I'm cooking for guests.
For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.
Posted by Stephen Ceideberg; December 13 1991.