Chicken in Coconut Soup- Gai Tom Kha or Tom Kha Gai is one of
Prep Time: 10 min Total Time: 10 minutes
1/4 cup chicken
2-4 sprigs cilantro
1/4 cup coconut milk
1 tablespoon fish sauce
1 piece crushed galangal
2-3 Thai chili pepper
1 1/2 cup water
Tips and Techniques: As always, if you
find the recipe to be too mild, add more fish sauce, chili
pepper or lime.
Crush a piece of galangal, 1 inch thick with the
flat part of a cleaver or meat tenderizer (or you can
be civilized and slice it).
Drop the galangal, coconut milk and water, into a 2
quart pot. Let the pot boil at medium to low heat.
Reduce heat to simmer and stir frequently, otherwise
the coconut milk will curdle.
Add sliced chicken and fish sauce. If you
have the kaffir lime leaves, remove the central stem
from the leaves and add kaffir lime leaves to the soup.
Let boil again and turn off the heat.
In serving bowls, add crushed fresh Thai chili
pepper. Watch out for the crushed chili, it will clear
your sinus better than wasabi. If you do not like it
hot, do not crush the peppers, just float them for
Squeeze the 1/3 of a lime in each bowl. Pour the
soup in bowls and add cilantro for garnish. Serve hot.