Tom Kha Gai (Chicken and coconut milk soup)

 

                Soup is an important component of a Thai meal. It is usually served at the same time as a number of other dishes, rather than as a separate course in the Western way. Diners eat it from individual bowls or spoon it over the rice on their plate, as they wish, either way is acceptable. Coconut milk adds a delicate creaminess to this aromatic soup from Bangkok and the surrounding central plains.

Serves 4 

• 750 ml coconut milk
• 500 ml water
• 4 lemon grass stalks, cut into 2 in (5 cm) lengths and crushed
• 3 large chicken breasts, boned and cut into bite-sized portions
• 4 small red chilies, seeded and thinly sliced
• 60 ml lime juice
• 2 ml fish sauce
• 15 ml thinly sliced galangal
• 2 kaffir lime leaves, torn into pieces
• Extra lime juice, optional
• 4 kaffir lime leaves, for garnish

1. In a large saucepan mix together the coconut milk and water, then add the lemon grass ; heat to boiling, reduce heat and add the remaining ingredients, except the lime leaves for garnish.
2. Simmer over medium heat for 15 to 20 minutes, or until the chicken is cooked ; taste to check the flavor, add a little extra lime juice if a tarter flavor is prefered.
3. Laddle into individual bowls and garnish with the kaffir lime leaves.

BON APPÉTIT