Tom kha kai

Tom kha kai

Chicken and coconut milk soup

By
From
The Complete Asian Cookbook
Serves
5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.25kg whole chicken
625ml thin coconut milk
1/2 teaspoon freshly ground black pepper
2-3 fresh coriander roots, crushed
2 stems lemongrass, sliced, white part only
3 fresh green chillies
1 1/2 teaspoons salt
3 kaffir lime leaves
250ml thick coconut milk
1 tablespoon fish sauce
lime juice, to taste
3 tablespoons fresh coriander leaves, finely chopped
1 tablespoon fresh galangal, finely chopped
or 1 tablespoon laos powder

Method

  1. Joint the chicken into portions.
  2. Put the chicken into a large saucepan with the thin coconut milk, galangal, pepper, coriander root, lemongrass, whole chillies, salt and kaffir lime leaves. Bring to the boil, then reduce the heat to low and simmer until the chicken is tender, stirring occasionally. Add the thick coconut milk and return to the boil, stirring constantly. Remove from the heat and stir in the fish sauce and lime juice.
  3. Serve the soup in a deep dish or bowl and garnish with the coriander leaves. Accompany with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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