Thai Food Recipe





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  Food recipe  
 
  Appetizers
  Thai Curries & Soups
  Rices
  Noodles
  Main Course
  Vegetables
  Salads
  Desserts
 
     
 
   
   
     
 
 
 
  Chicken and coconut soup recipe  
  (Tom kha gai)  
 
 Tom kha gai
   This dish balances the sweetness of coconut milk and fragrance of galangal, kaffir lime leaves and lemongrass, with the salty fish sauce and the sour taste of lime juice. The fried chillies add a smoky flavor as well as texture, colour and heat, but not so much that it overwhelms the soup.
Ingredient
    500 ml (18 fl oz) Chicken Stock
    4 kaffir lime leaves, torn in half
    1 lemongrass stalk, crushed
    12 thin slices of galangal
    300 g (10 oz) chicken breasts, thinly sliced
    500 ml (18 fl oz) Coconut milk
    60 g (1 oz) staw mushrooms (or button or field mushrooms)
    4 tablespoons fresh lime juice
    4 1/2 tablespoons fish sauce
    8 small crispy fried chillies
    8 coriander leaves, to garnish
Preparation
Heat the chicken stock in large, deep pan then add the lime leaves, emongrass and galangal. Simmer for 10 minutes then add the chicken and coconut milk and bring to the boil.

And the mushrooms, lime juice and fish sauce to the pan and bubble, uncoverd, until the chicken is cooked, about 20 minutes, Add the fried hillies to the soup and serve immediately, garnished with coriander leaves.


Medium hot
Serves 4 as part of a Thai meal
Preparation and cooking time: 25 minutes
 
   
 
   
 
 
     

 
     
 
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