Serves 2This soup is absolutely delicious! It is also quick and easy to make. The coconut milk gives it a delicate sweet flavor while at the same time the chilies and lime juice give it some bite. It should be served with fresh hot jasmine rice.
Ingredients:
1/2 cup thick coconut milk
1/2 cup thin coconut milk
3 thin slices galanga, skin removed
3 pieces lemongrass, thinly sliced
1 shallot crushed
1-5 chilies crushed
1/2 cup chicken breast sliced thin
1 cup thinly sliced mushrooms
1 kaffir lime leaf without stem torn into pieces
1 tablespoon fish sauce
1 tablespoon fresh lime juice
coriander leaves to taste
Preparation:
1. Heat the thick and thin coconut milk over medium heat in a saucepan and bring to a boil
2. Add the ginger, lemongrass, chillies, shallots and kaffir lime leaf and cook for about ten seconds
3. Add the chicken breast, mushrooms and fish sauce
4.Cook until the chicken is cooked, about 2 minutes
5. Stir in fresh lime juice and coriander
Enjoy the Tom Kha Gai !
Sincerely,
Toom
Hi Toom. I'm glad to see you're back. In US supermarkets we have regular coconut milk and 'light' (meaning low fat) coconut milk. Is this the same thing as 'thick' and 'thin' in this recipe?
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ReplyDeleteNo, they are not the same. the thick coconut milk is a condensed form that can be diluted with water.
ReplyDeleteYum! Great flavors........I sure do miss authentic Thai cooking! Cheers.
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