Tom Kha Gai (Thai Chicken Coconut Soup) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods. Ingredients:
3 cups chicken broth |
1 (1 inch) galangal or 1 (1 inch) gingerroot |
1 stalk lemongrass, trimmed and sliced thin |
2 kaffir lime leaves |
2 (14 ounce) cans unsweetened coconut milk |
1 lb boneless skinless chicken breast, sliced thin |
2 tablespoons roasted chili paste (nam phrik pao) |
1/4 cup fresh lime juice |
2 1/2 tablespoons golden brown sugar |
2 1/2 tablespoons fish sauce |
1/2 lb straw mushroom |
1/2 lb oyster mushroom |
5 small thai red chili peppers, sliced in half lengthwise |
1/4 cup fresh cilantro, chopped (garnish) |
Directions:
1. Bring the stock, lime leaves, lemon grass, sugar, galangal and chili paste to a boil in small pot.
2. Add the coconut milk and bring to a simmer.
3. Add the chicken and mushrooms and bring to a simmer, quickly stir in the lime juice and fish sauce. Float the chilies on the soup and serve, garnishing with cilantro.
4. I serve this dish with sticky rice on the side and a quick salad of chilies, vinegar, sugar, onion and cucumber.
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