Tom Ka Gai (Thai Coconut Soup)
ready in: under 30 minutes
recipe id: 40632
cook method: stovetop
photo by: bowlyn
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3 1/2 cups coconut milk
1 cup water
1 pound chicken, skinned, deboned and diced
1/2 pound fresh mushrooms, halved
1 ounce fresh galangal root, sliced
1 fresh lemongrass stem, cut in 1" lengths
4 kaffir lime leaves, torn in half
2 fresh thai chilies, halved
1/3 cup fresh lime juice
3 tablespoons fish sauce
3 teaspoons palm sugar (unrefined also works, use granulated as last choice)
1 teaspoon salt
2 tablespoons chopped coriander leaves (cilantro)
1 tablespoon roasted chili sauce (nam phrik phao) IF desired.
Put coconut milk and water into a medium sized pot, and bring to boil over medium heat. Reduce heat, add galangal, lemon grass, kaffir lime leaves and cook a few more minutes, stirring occasionally.
Next add the chicken, salt, fish sauce, sugar and lime juice... cook just until chicken is done. Add mushrooms and remove from heat.
To serve, put a dash of chili sauce in the bottom of a soup bowl. Pour in the soup, sprinkle with coriander leaves/cilantro.
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