Creamy taste of chicken in coconut milk seasoned with aromatic galangal (Thai herbs), lime juice, lemon grass and kaffir Lime Leaves, One of Thailandís classic soups, Easy to make and very tasty

Ingredients:
  • 1 cup of chicken bread or any type of chicken will work here, cut into bit sized
  • 1 1/2 Cup of Coconut Milk from a can.
  • 1/2 Cup of straw mushrooms or plain white mushrooms, oyster mushrooms cut into pieces
  • 5 Thai bird chilies cut on the segments
  • 2 stalks of lemongrass cut into 2 inch segments
  • 5 kaffir lime leaves, torn in half
  • 1/3 Cup of galangal root, cut into thin slices
  • 3 Tbsp of fish sauce
  • 3-4 Tbsp of lime juice
  • 2 pinch of salt
  • 2 Tsp. of sugar
  • 1 1/2-2 cups of water
  • 1 Tbsp of Nam Prik Pao (Roasted Curry Paste ) But if you don't have it. it is fine But you have to add 1 more Teaspoon of sugar.
  • A few sprigs of cilantro, sliced, to be used as garnish

Preparation:
  1. In a pot on medium heat. Add coconut milk, bring it to boil until hot
  2. Add galangal, lemongrass, kaffir lime leaves and bring it to boil
  3. Add chicken,Water and bring it to boil on medium heat for a few minutes or until the chicken is cooked through
  4. Add salt , Mushroom, Fish Sauce,Sugar and Num Prik Pao
  5. Bring it to boil .Add chili and lime juice and turn of the heat add cilantro for add cilantro before serving
Coconut Chicken Soup
Coconut Chicken Soup
(Tom Kha Kai)
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Soups