Tom Kha Kai (chicken Coconut Soup)
"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
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 cups coconut milk
- 6 slices young galangal (kha on)
- 2 stalks lemongrass, lower portion, cut into 1-in lengths and crushed (ta-khrai)
- 5 fresh kaffir lime leaves, torn in half (bai ma-krut)
- 8 ounces boneless chicken breasts, sliced
- 5 tablespoons fish sauce (nam pla)
- 2 tablespoons sugar
- 1⁄2 cup lime juice
- 1 teaspoon black chili paste (nam phrik pao)
- 1⁄4 cup coriander leaves, torn (bai phak chi)
- 5 green Thai chiles, crushed (phrik khi nu)
directions
- Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
- Add chicken, fish sauce, and sugar.
- Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
- Heat just to boiling and turn off the heat.
- Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
- Garnish with coriander leaves and crushed chillies.
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Reviews
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Found 1/4 cup of lime juice to be a little intense, but otherwise this was a simply and satisfying recipe. A little less fish sauce would be good too.All you chefs out there having trouble finding corriander leaves? That's because corriander is the seed of cilantro. cilantro seems to be called corriander in asian markets, but it is the same thing as cilantro. Galangal has been difficult to find in general.. -
I won a contest with this recipe. Yes, the winner. Me (and KitchenManiac). A few changes made: I actually let the first step simmer for a long time because I wanted the flavors to really mix (about 1 hour on very low heat). I also I added the fish sauce in the first step, too - I think nam pla needs time to mix and mellow into every dish, even if this means having to add some more later to adjust the flavor. Finally, I am one of those people who believe that there can never be too much coriander anywhere so obviously more than 1/4 cup was used. -
A soup with a very intense flavor. I would make again, not a dish I would make on a regular basis. -
Excellent! I couldn't find a few of the ingredients in my area so I substituted the following: ginger root slices for galangal, cilantro for coriander leaves and red pepper flakes for thai green chilies. Turned out wonderful! I served it with rice and a green salad with a ginger dressing.
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Great recipe! We made a few changes because we couldn't find a few ingredients, but used this as the base. The one big change we made was to really reduce the fish sauce (I find it a bit too salty) to 1 1/2 Tbs and instead included 1 Tbs of chicken stock.
Tweaks
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Excellent! I couldn't find a few of the ingredients in my area so I substituted the following: ginger root slices for galangal, cilantro for coriander leaves and red pepper flakes for thai green chilies. Turned out wonderful! I served it with rice and a green salad with a ginger dressing.
RECIPE SUBMITTED BY
KitchenManiac
Singapore
(READ MORE ABOUT ME AND MORE RECIPES AT vanessafrida.livejournal.com)
Thanks for clicking on my name and finding out more about myself. I stumbled upon 'zaar by chance, and I have been hooked ever since. It is just so much easier surfing online for a recipe then flipping through a zillion cookbooks. I am a big fan of healthy meal, and i love to use heaps of garlic in my food. Guess it is the asian blood in me. :) And I am a real sweet tooth, and I'm constantly on a lookout for cake and biscuit recipes.
Have a look at the recipes i have posted, and tell me what you think. Thanks!
