Tom Kha Gai
Dec 01, 2005 by fargelsnarf | 0 Comments| Share it:
- 2 boneless skinned chicken breasts
- 1 pint chicken stock
- 250 ml (8.4 ounces) of coconut milk
- 8 Birdseye chilies
- 2 stalks of lemongrass
- cilantro also known as coriander
- a piece of ginger (galangal was what was needed but its hard to find).
- lime juice
- 4 tbsp of fish sauce
Slice the ginger up into really thin strips and cut the stalks off the chillies. Dice the chicken into bite-size cubes and then remove the outer leaves from the lemon grass until you get to the soft bit in the center. Now take a rolling pin or something heavy and batter the lemongrass and give the chillies a beating for good measure. Place the stock in a pot and start to heat. While it is heating juice your lime. When the stock is starting to get hot, put the lime juice, chillies, lemongrass, ginger and fish sauce in. And bring to the boil.
Once it starts to boil add the chicken and coconut milk, stir and bring it back to boil. Once boiling, reduce the heat and simmer for about 2 minutes or until the chicken is cooked through. Keep stiring whilst doing this to avoid a skin forming. Remove the lemongrass.
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