Thai Coconut Chicken Soup (Tom Kah-Kai)

Recipe Ingredients

1 cup	62g / 2.2oz	Boneless chicken breasts - cut into; bite size pcs.
1/3 cup	78ml	Galangal finely sliced
3 cups	711ml	Chicken broth
2 tablespoons	30ml	White or brown sugar
1 tablespoon	15ml	Fish sauce
2 1/2 tablespoons	37ml	Lemon or lime juice
1/2 cup	8g / 0.3oz	Cilantro leaves - (for topping
1/2 tablespoon	7.5ml	Thai chili paste - (pik pou)
1/2 cup	118ml	Button mushrooms finely sliced
1		Coconut milk

Recipe Instructions

In a large pot add the chicken broth, coconut milk and galangal.

Bring to boil (350F) stirring for 1 min making sure that the coconut milk and the chicken broth are mixed well. Next add the chicken breasts and stir for 1 more minute. Now add in the remaining ingredients and stir for 1 more minute.

Remove the soup from the heat and pour into individual soup bowls and topping with the cilantro leaves. If you want your soup spicier, top with sliced serrano chilies.

Source:
"Faye Levy's International Chicken Cookbook" by Faye Levy

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.