recipes:tom_kha_kai
Table of Contents
Tom Kha Kai (Thai Chicken Soup)
Credit: Celti
Ingredients
- 3–4 stalks fresh lemongrass
- 10–12 fresh kaffir lime leaves
- 3-inch piece fresh galangal root
- 1 c. fresh cilantro leaves
- 6 fresh bird's-eye (Thai) chilies
- 1–2 limes
- 1/2 c. fish sauce
- 2 qt. coconut cream
- 2 qt. chicken stock
- 2 lbs. boneless & skinless chicken
- 1 lb. straw or beech mushrooms
Preparation
- Cut chicken and mushrooms into bite-sized pieces.
- Cut lemongrass into 1-inch pieces and crush very lightly.
- Remove stems and veins from lime leaves, bruise lightly, and tear into small pieces.
- Slice galangal very thinly.
- Lightly crush chillies.
- Juice limes.
- Remove stems from cilantro.
Cooking
- Add the stock, cream, lime leaves, lemongrass, and galangal into a heavy pot and bring to a very low simmer for ten to twenty minutes to let the herbs infuse the liquid. The herbs may optionally be put in an herb bag for easy removal.
- Add the chicken and mushrooms and simmer on low, stirring gently, until chicken is cooked.
- Add the chillies and remove from heat, stirring gently for a few minutes.
- Add lime juice and fish sauce to taste.
- Stir in cilantro leaves and serve.
recipes/tom_kha_kai.txt · Last modified: 2019/10/26 22:11 by Celti