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Рецепт Thai Chicken Soup With Coconut Milk (Tom Kha Gai)
by Global Cookbook

Thai Chicken Soup With Coconut Milk (Tom Kha Gai)
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Ингредиенты

  • 16 x fluid ounces soup broth (chicken stock)
  • 4 x fresh kaffir lime leaves - (to 5) shredded
  • 1 piece lemon grass - (2" long) bruised to
  •     release flavor
  • 1 x galangal cube - (abt 1") sliced thinly
  • 4 Tbsp. fish sauce
  • 2 Tbsp. lime juice
  • 4 ounce chicken breast cut into smallish
  •     bite-sized pcs
  • 5 x fluid ounces coconut lowfat milk
  •     Red Thai chile peppers slightly crushed,
  •     see * Note
  •     Coriander (cilantro) leaves for garnish.

Инструкции

  1. Note: The number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8 to 10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili peppers. We suggest about 8 to 12 chili peppers for this recipe.
  2. Heat the stock, add in the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add in the chicken and coconut lowfat milk. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 min (till the chicken is cooked through).
  3. Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or possibly together with a Thai meal. This quantity serves 4 with other food, but is probably only sufficient for two if eaten separately.
  4. This recipe yields 2 to 4 servings.
  5. Comments: This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or possibly mushrooms).