Tom Khaa Gai - Chicken Soup in Coconut Milk
An example of a Thai tradition of living in harmony with nature, when food is eaten as medicine and medicine is taken as food. Thai herbs are used regularly in Thai cooking to enhance flavor and improve health.
- 200 grams chicken breast fillets
- 1/2 cup thick coconut milk
- 2 cups thin coconut milk
- 5 Thai chilies, lightly crushed
- 15 galangal, peeled and sliced
- 1 stalk lemon grass, sliced
- 5 kaffr lime leaves, shredded
- 1 tbs. sugar
- 3 tbs. fish sauce
- 3 tbs. lemon juice
- 1 tbs chilli paste
Bring the thin coconut milk to a boil; add the lemon grass, kaffr lime leaves, and chicken. Add the thick coconut milk and flavour with sugar, lemon juice, fish sauce, chilli paste and mix. Add chillies upon serving.
- Serving Size: 4 persons
- Preparation Time: 30 min.
Use coconut milk as the soup base, add galangal, lemon grass, kaffir lime leaves, simmer to blend the fragrance. Bring the soup to the boil, then add chicken. For less spice, reduce chilli or remove chilli seeds. Add the coconut cream last for thicker texture. Or to thin the soup, only use the coconut milk.