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Gai Tom Kha (Thai Chicken In Coconut Milk Soup) Recipe

	Category	Chicken Recipes
	Views	78
	Ratings	0

Ingredients And Procedures

Stephen Ceideburg 4 c Medium coconut milk

1 1/2 c Chicken stock

3 Quarter-sized pieces dried

-galangal (kha), or 6 -quarter-sized Pieces fresh galangal 4 Stalks fresh lemon grass,

-bruised, cut into 2-inch -lengths 4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh

Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce

(nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander. NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.

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<h1>Gai Tom Kha (Thai Chicken In Coconut Milk Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Stephen Ceideburg 4 c Medium coconut milk <P>1 1/2 c Chicken stock <P>3 Quarter-sized pieces dried <P>-galangal (kha), or 6 -quarter-sized Pieces fresh galangal 4 Stalks fresh lemon grass, <P>-bruised, cut into 2-inch -lengths 4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh <P>Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce <P>(nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander. NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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