Thom Kha Kai (Chicken Coconut Soup)

 

  • 2 cups (16 fl oz/ 500 ml) coconut milk
  • 6 thin slices young galangal (kha on)
  • 2 stalks lemon grass (la-khrai) lower portion, cut into
  • 1-in (2.5-cm) lengths and crushed
  • 5 fresh kaffir lime leaves (bai ma-krut), torn in half
  • 8 oz (250 g) boned chicken breast, sliced
  • 5 tablespoons fish sauce (nam pla)
  • 2 tablespoons sugar
  • 1/2 cup (4 fl oz/ 125 ml) lime juicev
  • 1 teaspoon black chilli paste (nam phrik pao)
  • 1/4 cup cilantro / coriander leaves (bai phak chi), torn
  • 5 green Thai chilli peppers (phrik khi nu), crushed
C ombine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce, and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers.

 




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