Chicken in Coconut Milk Soup - Gai Tom Kha

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Ingredients

4	cups	coconut milk	medium
1 1/2	cups	chicken broth
3	pieces	galangal	(siamese ginger), quartersized pieces, or, 6 pieces fresh galangal
4	Stalks	lemon grass	fresh , bruised, cut into 2inch lengths
1	large	chicken breast	boned , cut into 1/2in pieces
4	tablespoons	fish sauce	nam pla
5	each	kaffir lime leaves	fresh
4	each	serrano chiles	fresh , sliced into rounds
2	each	limes	fresh, juiced
2	tablespoons	cilantro leaves	fresh,

Directions

In a saucepan, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes.

Strain stock; discard galangal and lemon grass.

Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes).

Add fish sauce, citrus leaves and chiles.

Stir in lime juice. Garnish with more chiles to taste and coriander leaves.

Serve hot.

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Member Review

Baked Chicken Breasts with Honey Mustard Sauce

I slightly modified this recipe taking out the yogurt and soy sauce but followed all of the other directions as printed and it turned out great! much better than expected

Reviewed by BluSpirit7

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