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Chicken in Coconut Soup-
Gai Tom Kha or Tom Kha Gai is one of the classics.

Servings: 2
Prep Time:
 10 min
Total Time: 10 minutes
       Ingredients How to?

  • 1/4 cup chicken
  • 2-4 sprigs cilantro
  • 1/4 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 piece crushed galangal
  • 1 lime
  • 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 decoration.
  • Squeeze the 1/3 of a lime in each bowl. Pour the soup in bowls and add cilantro for garnish. Serve hot.
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