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home > recipes > soups > tom ka gai
from US Thai Coconut Soup 3-1/2 cups coconut milk (canned easily available; fresh tastes best) 1 cup water 1 pound chicken, skinned, deboned and diced (I've always had only breast meat in the restaurants, so that's how I do mine) 1/2 pound fresh mushrooms, halved (the dark brown short stubby ones, typically) 1 ounce fresh galangal root, sliced 1 fresh lemon grass stem (2 stems, if older or dried), cut in 1" lengths 4-5 kaffir lime leaves, torn in half 2-3 fresh thai chilies, halved 1/3 cup fresh lime juice 3 TBL fish sauce 3 tsp. palm sugar (unrefined also works, use granulated as last choice) 1 tsp. salt 2 TBL chopped coriander leaves (cilantro for us americanos) 1 TBL roasted chili sauce (nam phrik phao) IF desired. Put coconut milk and water into a medium sized pot, and bring to boil over medium heat. Reduce heat, add galangal, lemon grass, kaffir lime leaves and cook a few more minutes, stirring occasionally. Next add the chicken, salt, fish sauce, sugar and lime juice... cook just until chicken is done. Add mushrooms and remove from heat. To serve, put a dash of chili sauce in the bottom of a soup bowl. Pour in the soup, sprinkle with coriander leaves/cilantro. Serves four.

Tom Ka Gai


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ethnicity: thai
recipes for soups
recipes by relaena
Email Address:
(posted June 7, 2005)

from US

Thai
Coconut Soup

3-1/2 cups
coconut milk (canned easily available; fresh tastes best)
1 cup water
1 pound
chicken, skinned, deboned and diced (I've always had only breast meat in the restaurants, so that's how I do mine)
1/2 pound fresh mushrooms, halved (the dark
brown
short stubby ones, typically)
1 ounce fresh galangal root, sliced
1 fresh
lemon grass stem (2 stems, if older or dried), cut in 1" lengths
4-5
kaffir
lime leaves, torn in half
2-3 fresh thai chilies, halved
1/3 cup fresh
lime juice
3 TBL
fish sauce
3 tsp.
palm
sugar (unrefined also works, use granulated as last choice)
1 tsp.
salt
2 TBL chopped
coriander leaves (cilantro for us americanos)
1 TBL roasted
chili
sauce (nam phrik phao) IF desired.

Put
coconut milk and water into a medium sized pot, and bring to boil over medium heat. Reduce heat, add galangal, lemon grass, kaffir lime leaves and cook a few more minutes, stirring occasionally. Next add the chicken, salt, fish sauce, sugar and lime juice... cook just until chicken is done. Add mushrooms and remove from heat.

To serve, put a
dash of chili
sauce in the bottom of a soup bowl. Pour in the soup, sprinkle with coriander leaves/cilantro.

Serves four.



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