Tom kah kai (chicken coconut soup) #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Chicken; * see note |
| 5 | Thin slices galanga; siamese | |
| 2 | Fresh lemon grass; 1\" pieces | |
| 5 | smalls | Green chilies; crushed |
| 7 | Kaffir lime leaves; shredded | |
| 12 | Cilantro sprigs; shredded | |
| 2 | Green onions; finely chop | |
| 2 | cups | Coconut milk |
| 2 | cups | Chicken broth |
| ¼ | cup | Fish sauce |
| ¼ | cup | Lime juice |
Directions
Recipe by: Jo Merrill This is a delicious Thai chicken coconut soup. * Use boneless chicken that been sliced into strips. In pot, bring chicken broth to a boil and add chicken, lemon grass, kaffir lime leaves, and sliced galanga. Bring to a boil. Add coconut milk and boil for a few minutes until chicken is tender. Add fish sauce and lime juice. Stir, and transfer to a soup tureen. Sprinkle with chopped green onions and cilantro leaves; serve. This recipe from the Thai House in San Diego--Jo Merrill