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  Recipe Home » Thai » Gai Tom Kha (Thai Chicken In Coconut Milk Sou
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  Gai Tom Kha (Thai Chicken In Coconut Milk Sou
  Category: Thai
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 374
Ingredients:
Stephen Ceideburg
4 cup Medium coconut milk
1 1/2 cup Chicken stock
3 Quarter-sized pieces dried galangal (kha), or 6 quarter-sized
Pieces fresh galangal
4 Stalks fresh lemon grass, bruised, cut into 2-inch lengths
Instructions:
4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh
Serrano chiles, sliced into rounds 1 large whole chicken breast, cut
into 1/2-inch pieces (with or without bones, see note) 4 tablespoons
fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if
available 2 fresh limes, juice 2 tablespoons chopped coriander leaves

Combine coconut milk, chicken stock, galangal, lemon grass and 4 of
the chiles in a saucepan; bring to a boil. Reduce heat and simmer for
20 minutes. Strain stock; discard galangal and lemon grass. Return
stock to a boil, add chicken and simmer until tender, about 2
minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in
the lime juice. Garnish with coriander.

NOTE: I like to use boned chicken breast if I'm cooking for guests.
For the best flavor, however, use a whole small chicken chopped into
small pieces with the bones; increase the cooking time until chicken
is tender.
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