Chicken and Coconut Milk Soup
tom kha gai
Preparation Time: 20 minutes | Cooking Time: 20 minutes
500g chicken breast fillets
5 cups coconut milk
5 dried kaffir lime leaves
4 pieces dried galangal
1 stem fresh lemon grass, sliced
2 tablespoons lemon juice
1/2 teaspoon sugar
2 tablespoons fish sauce
2 teaspoons chopped fresh red chilies
5 green onions, shredded
Cut chicken into 1cm strips. |
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Combine coconut milk, leaves, galangal and lemon grass in pan, bring to boil. Add chicken; simmer, uncovered, until chicken is tender.
Stir in juice, sugar, sauce, chili and onion. Bring to boil, simmer, uncovered, for 3 minutes.
Serves 4.
Store
Best made just before serving.
Per serving: 75.5g fat, 839 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
