Tom kah kai (chicken coconut soup) #2

1 servings

Ingredients

Quantity Ingredient
8 ounces Chicken; * see note
5 Thin slices galanga; siamese
2 Fresh lemon grass; 1\" pieces
5 smalls Green chilies; crushed
7 Kaffir lime leaves; shredded
12 Cilantro sprigs; shredded
2 Green onions; finely chop
2 cups Coconut milk
2 cups Chicken broth
¼ cup Fish sauce
¼ cup Lime juice

Directions

Recipe by: Jo Merrill This is a delicious Thai chicken coconut soup. * Use boneless chicken that been sliced into strips. In pot, bring chicken broth to a boil and add chicken, lemon grass, kaffir lime leaves, and sliced galanga. Bring to a boil. Add coconut milk and boil for a few minutes until chicken is tender. Add fish sauce and lime juice. Stir, and transfer to a soup tureen. Sprinkle with chopped green onions and cilantro leaves; serve. This recipe from the Thai House in San Diego--Jo Merrill

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