Tom Kha Kai - Chicken Soup With Coconut Milk

Recipe Ingredients

16 oz	454g	Chicken stock
2		Kaffir lime leaves, rolled to crack them - to release flavor
2		Lemon grass, bruised to release flavor
1		In cube galangal, sliced thinly
4 tablespoons	60ml	Fish sauce - (or to taste)
2 tablespoons	30ml	Lime juice - (or to taste)
4 oz	113g	Chicken breast cut into smallish bite - sized pieces
5		Fluid ounces coconut milk
		Several small red chilies, crushed - (to taste)
1 tablespoon	15ml	Cilantro to garnish

Recipe Instructions

Note the number of red chilies is a personal choice. It can be as few as half a chile per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmed by the chilies. Personally I would suggest about 8-12 chilies for this recipe.

method-- Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

serve-- Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (jasmine) rice, or together with a Thai meal. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.

Recipe By: Muoi Khuntilanont

Source:
Keo Sananikone in "Keo's thai Cusine"

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