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Chicken Coconut Soup (Tome Kha Gai)

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Chicken Coconut Soup (Tome Kha Gai)

(makes 4-5 cups)

High cal Calories 732kcal

High fat Total Fat 66g

High sat-fat Saturated Fat 57g

chol Cholesterol 19mg

High sodium Sodium 812mg

carbs Total Carbohydrate 30g

Serving size 297g Calories from fat 591kcal Fiber 17g Protein 17g Sugar 9g
4 servings

Ingredients

  • 2 stalks fresh lemongrass
  • 2 Tbs. fresh lime juice
  • 2 Tbs. fish sauce (nam pla)
  • 2 scallions (white and green parts), trimmed and very thinly sliced crosswise
  • 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
  • 10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)
  • 8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4 serranos, thinly sliced) for garnish (optional)
  • 2 Tbs. coarsely chopped fresh cilantro
  • 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
  • 1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
  • 14-oz. can unsweetened coconut milk (shake the can before opening it)
  • 14-oz. can low-salt chicken broth or 1-3/4 cups water

Directions

  1. Trim away and discard the root end and the top 3 inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.
  2. In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.
  3. In a medium saucepan, combine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.
  4. Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot.

Recipe Content & Photo ALL RIGHTS RESERVED http://www.finecooking.com/

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