Coconut Chicken Soup - {Tom Kha Gai}

Recipe Ingredients

4 cups	948ml	Thai Chicken Stock - see below
2		Boneless skinless chicken breasts - (abt 3 oz ea),
		Cut into 1" cubes
1		Straw mushrooms - (15-oz) - drained
1		Thai chile - (to 3) - roasted
5 tablespoons	75ml	Fish sauce
3 1/2 tablespoons	52ml	Lime juice
1		Coconut milk, not light - (14 oz)
1 1/2 cups	219g / 7.7oz	Chopped cabbage
		Kaffir (Thai) lime leaves - for garnish
		Cilantro leaves - for garnish
		Thai Chicken Stock
1		Chicken carcass
8 cups	1896ml	Water - (to 10 cups)
3/4 cup	177ml	Thinly sliced galangal - (to 1 cup)
6		Lemon grass, lower thick portion only - pounded
10		Kaffir (Thai) lime leaves

Recipe Instructions

For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)

Bring Thai chicken stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and chiles and cook until chicken is cooked through, about 4 minutes.

Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute.

Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

This recipe yields 4 to 6 servings.

Each of 6 serving: 216 calories; 1,270 mg sodium; 12 mg cholesterol; 16 grams fat; 10 grams carbohydrates; 11 grams protein; 2.18 grams fiber.

Source:
The Los Angeles Times, 01-26-2000

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9 (1 votes)

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