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Chicken Coconut Soup (Tom Kha Gai)
in thai ต้มข่าไก่
Prep time 20 minutes
Cooking time 15 minutes
Serve 4 persons

Ingredients

  • 300 g.(1 ½ cup, 10 oz) skinless chicken breast-cut into thinly strips.
  • ½ stalks lemongrass-cut into 2 inch (5 cm) long pieces and bruised.
  • 1 cup thick coconut milk.
  • 2 kaffir lime leaves-torn in half
  • 2 fresh hot or green chillies-smashed.
  • 1 cup (70 g.) white buttom mushroom-sliced.
  • ½ cup coriander (cilantro) leaves for garnish.

Seasoning

  • 1 ½ tablespoons fish sauce.
  • ½ teaspoons salt.
  • 2 tablespoons freshly squeezed lime juice.

Method

  • Put thin coconut milk (mix 1 cup coconut and 1 cup water) in a small saucepan add chicken, galangal, lemongrass, kaffir lime leaves, salt, simmer until chicken is white and opaque.
  • Add the rest of thick coconut milk, stir and then put fish squce, lemon juice, chillies and sprinkle with fresh coriander leaves.
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