Thai Chicken Soup with Coconut (Tom Ka ) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an online Thai recipe. Ingredients:
16 fluid ounces chicken stock |
4 -5 kaffir lime leaves, shredded |
2 inches lemongrass, bruised to release flavor |
1 inch galangal, sliced thinly (thai ginger) |
4 tablespoons fish sauce |
2 tablespoons lime juice |
4 ounces chicken breasts, cut into smallish bite sized pieces |
5 fluid ounces coconut milk |
thai red chili pepper, slightly crushed (to taste, very hot!) |
coriander leaves (to garnish, cilantro) |
Directions:
1. Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
2. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
3. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
4. Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
5. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.
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