Hot and Sour Chicken Soup with Coconut Milk (TOM KHA GAI)
Posted by: admin in Main Dishes Add commentsINGREDIENTS
225 g/1/2 lb boneless chicken, thinly sliced
500 ml/2 cups coconut milk
500 ml/2 cups chicken stock
225 g/1/2 lb mushrooms, thinly sliced
1 stalk lemongrass, pounded and cut into 5cm(2″) lengths
12 thin slices of galangal
3 kaffir lime leaves, torn into small pieces
2 cloves garlic, crushed
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp fish sauce
3 Tbsp fresh lime juice
1 spring onion or scallion, thinly sliced
1 sprig fresh cilantro, finely chopped for garnish
2 fresh chilies, sliced (optional)
PREPARATION
Place chicken, 250 ml/1 cup of the coconut milk, and stock in a large saucepan and bring to a boil over medium heat. Add lemongrass, galangal, lime leaves garlic, salt and pepper and bring to a boil again. Reduce heat to low and cook until the chicken is tender, about 15 minutes, stirring occasionally.
Add mushrooms and cook for another 5 minutes. Then stir in remaining coconut milk and remove from heat. Lastly, stir in fish sauce, lime juice, spring onion, and chilies if desired. Garnish with cilantro and serve hot.
NOTE
This dish can also be made with fresh or fried firm tofu.
