Coconut Chicken Soup - {Tom Kha Gai} Recipe - Cooking Index
Coconut Chicken Soup - {Tom Kha Gai} Recipe - Cooking Index
| 4 cups | Thai Chicken Stock - see below | |
| 2 | Boneless skinless chicken breasts - (abt 3 oz ea), | |
| Cut into 1" cubes | ||
| 1 x | Straw mushrooms - (15-oz) - drained | |
| 1 | Thai chile - (to 3) - roasted | |
| 5 tablespoons | Fish sauce | |
| 3 1/2 tablespoons | Lime juice | |
| 1 x | Coconut milk, not light - (14 oz) | |
| 1 1/2 cups | Chopped cabbage | |
| Kaffir (Thai) lime leaves - for garnish | ||
| Cilantro leaves - for garnish | ||
| Thai Chicken Stock | ||
| 1 | Chicken carcass | |
| 8 cups | Water - (to 10 cups) | |
| 3/4 cup | Thinly sliced galangal - (to 1 cup) | |
| 6 x | Lemon grass, lower thick portion only - pounded | |
| 10 | Kaffir (Thai) lime leaves |
For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)
Bring Thai chicken stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and chiles and cook until chicken is cooked through, about 4 minutes.
Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute.
Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.
This recipe yields 4 to 6 servings.
Each of 6 serving: 216 calories; 1,270 mg sodium; 12 mg cholesterol; 16 grams fat; 10 grams carbohydrates; 11 grams protein; 2.18 grams fiber.
Source:
The Los Angeles Times, 01-26-2000
Average rating:
9 (1 votes)
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