Thai Herbed Chicken And Coconut Soup - {Kai Tom Kha}

Recipe Ingredients

6		Garlic cloves - chopped
2 tablespoons	30ml	Chopped cilantro stems
2		Lemongrass - (bottom 6"to 8" only) - finely sliced
3		Shallots - sliced
4 tablespoons	60ml	Chopped peeled ginger root - (galangal,
		Preferably - if you can get it)
1/2 teaspoon	2.5ml	White pepper
2		Coconut milk - (13 1/2 oz ea) - Chaokoh brand
3/4 lb	340g / 11oz	Skinless boned chicken breasts - sliced into strips
5 tablespoons	75ml	Fish sauce - (Nam Pla or
		Vietnamese Nuoc Mam)
5 tablespoons	75ml	Lime juice
		Garnish
5		Red chilies - (the little fiery
		Tabasco-types)
7		Kaffir lime leaves - shredded
		(or 1/2 tspn grated lime zest)
2 tablespoons	30ml	Finely-chopped cilantro leaves

Recipe Instructions

Put the garlic, cilantro, lemon grass, shallots, ginger, and pepper in a blender and process it into as much of a paste as you can.

Open the cans of coconut milk and carefully spoon off the top half of thick milk into a large saucepan (leaving the thin milk behind). Bring this thick milk to a boil, then add the spice paste and stir over high heat for about 5 minutes.

Add the chicken strips and continue stirring for a couple minutes, until the chicken is no longer pink. Add the rest of the coconut milk (the thin part on the bottom), bring to a boil, then reduce heat and simmer for a minute or two.

When ready to serve, stir in the lime juice and fish sauce and reheat. Ladle into bowls and garnish with chilies, finely shredded Kaffir lime leaves (or zest), and cilantro.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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