Thursday, February 5, 2009

Thai Chicken Soup in Coconut Milk (Tom Kha Gai)

Yields: 2 (as a main), 4 (as a soup before a main)
Prep & cook time: 45 min

3 C water (can also use chicken stock for richer taste)
4 Thai chili pepper
1 lime
1 cubic inch galangal ("kah")
2 T fish sauce
1 can coconut milk
3 sprigs cilantro
8 oz chicken
4 kaffir lime leaves
1 stalk lemon grass

Put coconut milk, keffir leaves, & water into a 4 quart pot and set to boil
Slice galangal & toss in
Mince bottom 2" of lemon grass & toss in
Peel rest of lemon grass & toss in
When boiling, reduce heat to simmer and stir frequently
Slice chicken, parallel to grain, into 1/2" x 1/4" x 2" strips & toss in
When chicken is done, turn off heat
Add fish sauce, lime juice, and chopped chili pepper (for less heat don't crush
the peppers, just float them for decoration)
Taste to make sure there is proper balance of fish sauce, lime juice, and peppers
Garnish with cilantro

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