Friday, April 3, 2009

Tom Kha Gai (Chicken in coconut soup)

This is a Thai recipe. I didn't know how it taste before but when I browsed through other cooking blogs, many have recommended this recipe. And since I always cook chicken as the main side dish, it's good to know variety.
It's very simple to cook this and it tastes great! Even my fussy husband likes it. Here is the recipe:
From: Shiokfood
Good quality Chinese chicken stock - 1 cup ( I substituted with 1 chicken cube)
Coconut milk - 1 cup
Fresh or frozen lemongrass - 1/2 a stalk
Galangal - fresh - 6 slices
Kaffir Lime Leaves - 2 (hand-torn)
Thai bird's eye chillies
Fish sauce - 1 tbsp (The saltiness can vary a lot across brands, so start with less always.)
Lime juice - 2 tbsp ( I used lemon instead)
Sugar - 1/2 tsp
Coriander leaves - 2 tbsp
Boneless chicken breast - 50 gm (chopped)
Straw mushrooms (or regular button mushrooms) - 4 (sliced) ( I didn't put this)

For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavour. Cut into 2 inch segments.
Put the stock into a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.
Add the coconut milk, chillies, fish sauce and simmer for another 5 minutes.
Finally, add the chicken and mushrooms and cook till the chicken is just cooked. The moment you see it turning all white on the outside, it's 90% done.

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