Tom Kha Kai
(Chicken Coconut Soup)
One of the Most popular Thai dishes
Ingredients:
2 Cups (16 fl. oz./500ml.)
coconut milk
6 thin slices young galanga
(Kha On)
2
stalks of lemon grass (Takbrai),
lower portion cut into 1 in. (2.5 cm) lengths and crushed
5 fresh kaffir lime leaves
(Bai Makrut), torn in half
8 fl. oz. (250 g.) boned chicken
breast, sliced
5 tablespoons fish sauce (Nam
Pla)
2 tablespoons sugar
1/2 cup (4 fl. oz./125 ml.)
lime juice
1 teaspoon black chilli paste
(Nam Phrik Pao)
1/4 cup cilantro/coriander
leaves (Bai Phak Chi), torn
5 green Thai chilli peppers
(Phrick Khi Nu), crushed
Combine half the coconut milk
with the galanga, lemon grass, and lime leaves in a large saucepan and
heat to boiling. Add the chicken, fish sauce and sugar. Simmer for about
4 minutes, or until the chicken is cooked, and then add the remaining
coconut milk. Heat just to boiling. Place the lime juice and chilli paste
in a serving bowl and pour the soup over them. Garnish with cilantro leaves
and crushed shilli peppers. Makes 4 to 5 servings.
Courtesy of Tourism of Thailand.
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 Asia's Gloden Triangle |