• 
• 
• 

Tom Kha Gai By: Mr. Chef of
Chicken soup in coconut milk Filed in Main Dishes Serves 4 people Other 2 recipes by Mr. Chef » Coconut milk and lime juice seasoned with galanga root and lemongrass create an aromatic	3 Vote

Ingredients

2 lbs. chicken 1 can Coconut milk (13.5 ozs) 12 slices of Galangal 8 pcs Lemon grass (cut in 1" long) 1 canned straw mushroom (could be sub. by other mushrooms) 3 tablespoon of fish sauce 3 limes 10 green peppers 3 tbsp. of Coriander leaves (chopped)

Directions

1. Cut chicken in slices, about 2 inches
2. Bring 1 1/2 cups of water to boil in a pot
3. Add galangal and lemon grass; add chicken and when it is quite cooked, add coconut milk;
4. Don't overcook it as the coconut would turn too oily; add mushroom.
5. Prepare three soup cups; crush the peppers and put in the bowls as
   much as needed (could be one to four)
6. Cut the limes in wedges
7. Divide the chicken and its stock in the bowls; add fish sauce and lemon juice to the
   taste; top the hot soup with coriander which is semi-finely cut.
8. Serve it with white steamed rice
   The taste should be a combination of being salty, sour, and hot.