TOM KHA KAI
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),
flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly taste
when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.
Ingredients
16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
Method
Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!
Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed
Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten
separately.
Not a real local favorite, but it is one of our favorites!
[This entry was edited by crn518 on Saturday, July 26, 2008 at 6:35:49 PM.]
[This entry was edited by crn518 on Saturday, July 26, 2008 at 6:37:00 PM.]