Gai Tom Kha (Thai Chicken And Coconut Milk Soup)

Recipe Ingredients

4 cups	948ml	Medium coconut milk
1 1/2 cups	355ml	Chicken stock
1		Dried galangal - (kha), or
1		Fresh galangal
4		Fresh lemon grass - bruised, cut into 2-
6		Fresh serrano chiles - sliced into rounds
1		Chicken breast *
4 tablespoons	60ml	Fish sauce - (nam pla)
5		Fresh kaffir lime leaves - (makrut), if available
2		Fresh limes - juice
2 tablespoons	30ml	Chopped coriander leaves

Recipe Instructions

* cut into 1/2-inch pieces (with or without bones, see note)

Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass.

Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander.

Serves 6 to 8.

NOTE: I like to use boned chicken breast if I'm cooking for guests.

For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.

Source:
Emeril Lagasse

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