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  Recipe Home » Thai » Chicken In Coconut Milk Soup
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  Chicken In Coconut Milk Soup
  Category: Thai
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 2051
- Joyce Jue, Guest Chef MM:MK VMXV03A
4 cup Med coconut milk
1 1/2 cup Chicken stock
3 Quarter-sized pieces dried galangal, also known as Siamese Ginger, or twice as much fresh galangal
4 Stalks fresh lemon grass, bruised, cut into 2-in lengths
1 Lge whole boned chicken breast, cut into 1/2-in
Pces (about 1 lb, boned)
4 tbsp Fish sauce, Nam Pla
5 Fresh kaffir makrut lime leaves (if available)
3 Or-4 fresh serrano chiles,
1 Sliced into rounds
2 Fresh limes, juiced
2 tbsp Frsh coriander lves, chopped
In Thai, this is called Gai Tom Kha. Be sure to use unsweetened
coconut milk, which is available in Asian markets. IN A SAUCEPAN,
bring the coconut milk, chicken stock, galangal and lemon grass to a
boil; reduce and simmer for 20 minutes. Strain stock; discard
galangal and lemon grass. Return stock to a boil, add chicken and
reduce to a simmer until tender (about 2 minutes). Add fish sauce,
citrus leaves and chiles. Stir in lime juice. Garnish with more
chiles to taste and coriander leaves. Serve hot.
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