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| Tom Kha kai |
You need –
- Chicken stock – 2 cups
- Thick coconut milk – 1 cup
- Boneless chicken meat – 125 grams
- Lemon grass stalk – 1, bruised
- Galangal – 12 thin slices (if you cannot find this use fresh ginger)
- Lime leaves – 2
- Garlic cloves- 1 big, crushed
- Shiitake Mushrooms (or button mushrooms)– 125 grams , thinly sliced
- Fish sauce – 1 tablespoon
- Freshly squeezed lime juice- 1 ½ tablespoons
- Spring onions – 1, thinly sliced
- Coriander leaves – 2 tablespoon minced
- Chilies – 3 sliced.
- Salt and pepper – as per taste
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| Tom Kha kai |
How to –
- In a pan, bring the chicken stock, half the coconut milk and chicken slowly to boil.
- Add the lemongrass, galangal/ginger, chilies, lime leaves, garlic, salt and pepper, Stir well and bring to boil again.
- Reduce the heat to low and simmer uncovered for 15 minutes or till the chicken is cooked, stirring occasionally.
- Add in the mushrooms and cook for another 5 minutes. Add in the other half of the coconut milk.
- Turn off the heat when the soup is about to boil. Add the fish sauce and lime juice. Mix well.
- Into the serving bowls; season with spring onion and coriander leaves. Serve hot.
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| Tom Kha kai |
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