Chicken coconut soup (tom kah gai)

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
4 cloves Garlic
4 tablespoons Green onion -- chopped
1 Lemon grass -- cut up
1 teaspoon Ground black pepper
1 teaspoon Red curry paste
2 Green chilies -- chopped
4 Kaffir lime leaves
1 slice Galanga (kha) -- 1\" pc
3 cups Water
1 pounds Chicken breast halves
Withou
2 tablespoons Cornstarch
14 ounces Coconut milk
¼ cup Fish sauce -- (nam pla)
15 ounces Straw mushrooms
⅛ cup Fresh lime juice

Directions

Recipe by: In a medium pot with oil, stir-fry the garlic, green onion, lemon grass, pepper, curry paste, green chilies, kaffer leaves and galanga for 2 minutes. Add the water and bring to a boil. Coat the chicken with cornstarch and add it to the soup. Cook for 4 minutes.

Add the coconut milk, mushrooms, fish sauce, lime juice and simmer for 2 more minutes. Garnish with fresh coriander.

Recipe By :

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