Thai Chicken and Coconut Soup (Tom Kha Kai) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This makes a great first course for any Thai curry or main course. The aroma is wonderful. Ingredients:
1 liter chicken stock |
4 kaffir lime leaves |
2 stalks lemongrass, chopped and bruised |
5 slices ginger or 5 slices galangal, thick |
3 hot green chili peppers, halved and seeds removed |
1 bunch coriander, stems and roots finely chopped,leaves reserved |
350 g chicken breasts, cut into thin broad slices |
400 ml thick coconut milk |
3 tablespoons lime juice |
1 tablespoon palm sugar |
2 tablespoons fish sauce |
coriander leaves (to garnish) |
Directions:
1. Pour the chicken stock into a wok over a high heat.
2. Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
3. Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
4. Add coconut milk and simmer gently for 3 minutes.
5. Add the chicken and stir for 30 seconds until chicken is just cooked.
6. Stir through the lime juice, sugar and fish sauce.
7. Serve immediately sprinkled with coriander leaves.
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