Tom kah gai
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Boneless chicken breasts | |
| 4 | cups | Coconut milk |
| 4 | Fresh or dried galanga | |
| 1 | small | White onion -- cut bite |
| Sized | ||
| 1 | tablespoon | Fish sauce (Nam Pla) |
| ¼ | teaspoon | MSG (opt) |
| 5 | Fresh corianders leaves | |
| ½ | Fresh basil leave -- cut up | |
| Bite sized | ||
| 2 | cups | Water -- thinly sliced |
| 1 | Green onion -- cut in 2\" pcs | |
| To | ||
| 3 | Fresh chilis -- sliced | |
| Up | ||
| Taste | ||
Directions
(Chicken in Coconut Milk Soup) In a large sauce pan, mix coconut milk and water. Bring to a boil. Add chicken, onions galanga, MSG, chilis and fish sauce. Cook for 5-10 minutes. Reduce heat, simmer 10 minutes longer. Sprinkle basil and coriander leaves over the soup before serving. Serve hot over warm cooked rice. -Sopit.
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