Wednesday, 10 October 2012

Chicken Soup with Coconut Milk (Tom Kha Gai)


Ingredients : 

  • 3 chicken breast pieces, cut into strips
  • 2 cups coconut milk
  • 1 cup chicken stock
  • 1 stalk fresh lemongrass, washed and chopped in chunks
  • 1 onion, peeled and chunked
  • 2 cloves of garlic
  • 3 pieces of galangal peeled and sliced thinly
  • 2 tsp chillies, finely chopped
  • 2 kaffir lime leaves, chopped
  • 1 tbsp fish sauce
  • ½ cup coriander leaves,
  • 1 tsp sugar


Preparation :

  • In a sauce pan, mix the coconut milk, stock, onions, lemongrass, galangal, garlic, half the chilli, sugar, kaffir lime leaves. Over a medium heat, bring to a boil. Simmer for around 30 minutes. Stir occasionally.
  • Remove the pan from the heat, and pour the broth through a strainer to elminate all the chunky pieces. Pour the broth back in the sauce pan, and put on heat again.
  • Add chicken, remaining chillies and simmer for another 8-10 minutes. Also add the fish sauce.
  • Continue stirring until chicken is cooked and well mixed.
  • Add the coriander to garnish. Add salt if needed.
  • Serve warm



Serves 4

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