Tom Kha Kai (Coconut Milk Chicken Soup)

Post date: Dec 26, 2009 3:09:51 PM

49-oz. can low-sodium chicken broth or 1-1/2 qt. chicken stock

3 14-oz. cans coconut milk

1”fist” of galangal, sliced

6 stalks lemon grass, bulbous portion only, sliced on the diagonal

2 whole chicken breasts, boned, skinned, and sliced into bite-sized pieces strips

1 T. chili-garlic paste or 5 small fresh chili peppers, chopped

6 T. fish sauce

juice of 2 lemons

1-1/2 t. white pepper, freshly ground

cilantro leaves for garnish

Heat chicken stock, add coconut milk, galangal slices, and lemon grass. Let simmer, partially covered, for 20 minutes. Slice chicken into bite-sized strips. Add chicken, chili-garlic paste, fish sauce, and lemon juice. Let simmer for until chicken is just cooked through. Season with pepper. To serve, place cilantro leaves in individual soup bowls and ladle soup over. Serves 10-12.