Chicken Coconut Soup

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Chicken Coconut Soup ( TOM KHA KAI)

Chicken stock 2cups
Coconut milk 3/4cup
Fish sauce2 - 3tbsp.
Fresh chicken thigh, cubed6oz.
Kaffir lime leaves, torn3leaves
Bird's eye chili peppers2tsp.
Coriander roots from one plant
Young galangal root, sliced2tbsp.
Lemon grass, sliced1tbsp.
Fresh lime juice4 - 5tbsp.
(2 servings)

1. Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot. Allow to boil for one minute.
2. Add cubed chicken pieces to the soup and bring back to boil. Boil the chicken until just cooked.
3. Season the soup with fish sauce and lime juice. The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk. Take the soup off the heat and serve in a bowl. Garnish with coriander leaves.

Coconut milk is available in cans or sealed pouches. Shake the can or the pouch before use because the cream of coconut milk is usually lodged at the top.