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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use. Ingredients:
1 cup coconut milk |
2 lemon grass, chopped |
4 slices (1/2-inch) piece peeled fresh ginger |
5 kaffir lime leaves, torn in half |
3/4 pound skinless, boneless chicken breasts, cut into strips |
5 tablespoons fish sauce |
2 tablespoons white sugar |
1 cup coconut milk |
1/2 cup lime juice |
1 teaspoon red curry paste |
1/4 cup coarsely chopped cilantro |
15 green thai chiles, crushed |
Directions:
1. Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
2. Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.
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