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Tom Kha Kai (chicken Coconut Soup)

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“This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from www.10thaidish.athailand.com”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
  2. Add chicken, fish sauce, and sugar.
  3. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
  4. Heat just to boiling and turn off the heat.
  5. Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
  6. Garnish with coriander leaves and crushed chillies.

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