Tom Kha Gai coconut chicken soup
From anektra 16 years agoIngredients
- 1 355ml can (or tetra pack) of coconut milk shopping list
- 1 355ml can of chicken broth shopping list
- one stalk lemongrass, tough outer stalk removed, minced, crushed with a mortar and pestle, or otherwise pulverized, tops reserved shopping list
- 1.5" cube of galangal (ginger can be substituted) minced fine shopping list
- 1-2 cloves garlic, minced fine shopping list
- 2 - kaffir lime leaves shopping list
- 1-4 fresh red thai chilies, to taste shopping list
- 1-2 chicken breasts, sliced thinly, or substitute peeled and de-veined prawns shopping list
- 12-16 grape tomatoes shopping list
- fresh basil, to taste shopping list
- 12-16 asparagus tips(optional) shopping list
- 1 tsp thai fish oil (please note that the use of this ingredient means this recipe is no longer gluten free) shopping list
- one lime shopping list
- 1.5 tbsp brown sugar shopping list
- The measures above are, unfortunately, approximations. I do a lot of adjusting for taste, and you should too. If preparing this dish as a gluten free soup, read the ingredients on your chick stock can carefully. Many of them contain maltodextrin or hydrolyzed vegetable protein, which are hidden sources of gluten. shopping list
- Traditionally, this is coconut chicken soup, but I love it with prawns instead. shopping list
How to make it
- In a saucepan, please combine chicken broth, galangal/ginger, garlic, lemongrass pulp and stalk, kaffir lime leaf, and the fish oil if you're using it; heat on a medium slow level to nearly boiling.
- add chicken, simmer until chicken is cooked, skimming the top so the broth remains clear.
- add 1-4 red thai chilies, depending on how much heat is desired.
- add asparagus tips, if used, cover and simmer for 3-4 minutes.
- add grape tomatoes, coconut milk, brown sugar, simmer for 5 minutes. if using prawns instead of chicken, add at this step to minimize the time they spend cooking.
- make a chiffonade of basil leaves and cut lime into eights.
- discard kaffir lime leaves and lemongrass stalks.
- ladle soup into bowls, sprinkle basil on top, serve with lime wedges.
People Who Like This Dish 5
- zanna MOUNT CLEMENS, MI
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- anektra Calgary, CA
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