CHICKEN COCONUT SOUP (Kai Tom Kha)
This soup is so wonderful: rich, satisfying, creamy and hot. It
must be the National soup of Thailand!
(Yield: 3 Servings)
Ingredients:
1 lb. boneless chicken breast (sliced into thin 1 1/2 -inch strips)
3 T. Tom Kha Paste
1 can (13.5 Fl.) coconut milk
1 can (15 oz) straw mushroom, drained
1 stalk lemon glass (cut into 2 inches long)
1 stalk galangal (sliced thinly into 1-inch stripes)
2 tsp. fish sauce
1/2 tsp. sugar
3 tsp. lime juice
1 C. water
2 sprigs cilantro
6 red hot chile peppers, cut in half lengthwise [adjust amount to taste]
Trim the base of the mushroom stalks, rinse in cold water, dry
them with towel paper, then cut in half lengthwise.
Boil 1 can of coconut milk with 1 cup of water. Add Tom Kha
Paste, lemon glass, galangal; stir well. Reduce heat to
medium-low; add chicken and cook for 3 minutes.
Add straw mushroom and cook for 30 seconds. Turn the
heat off. Season with fish sauce, sugar, and lime juice.
Garnish with red hot chile peppers and some cilantro leaves.
Serve immediately.
B-man
