Tom Kah Kai (Chicken Coconut Soup)

Recipe Ingredients

8 oz	227g	Chicken - * see note
5		Galanga - Siamese
2		Fresh lemon grass - 1" pieces
5		Green chilies - crushed (small)
7		Kaffir lime leaves - shredded
12		Cilantro sprigs - shredded
2		Green onions - finely chop
2 cups	474ml	Coconut milk
2 cups	474ml	Chicken broth
1/4 cup	59ml	Fish sauce
1/4 cup	59ml	Lime juice

Recipe Instructions

Recipe by: Jo Merrill This is a delicious Thai chicken coconut soup. * Use boneless chicken that been sliced into strips. In pot, bring chicken broth to a boil and add chicken, lemon grass, kaffir lime leaves, and sliced galanga. Bring to a boil.

Add coconut milk and boil for a few minutes until chicken is tender. Add fish sauce and lime juice. Stir, and transfer to a soup tureen. Sprinkle with chopped green onions and cilantro leaves; serve.

This recipe from the Thai House in San Diego--Jo Merrill

Source:
TVFN: REYNOLDS SPECIAL RECIPES

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