A recipe for Gai Tom Kha (Thai Chicken and Coconut Milk Soup). Follow the simple recipe instructions for Gai Tom Kha (Thai Chicken and Coconut Milk Soup) shared by other home cooking experts.
Ingredients
4 c. Medium coconut milk1 1/2 c. Chicken stock
3 qt Pieces dried galangal (kha), or 6 qt Pieces fresh galangal
4 Stalks fresh lemon grass, bruised, cut into 2-inch lengths
6 Fresh Serrano chiles, sliced into rounds
1 lg. Whole chicken breast *
4 Tbs. Fish sauce (nam pla)
5 Fresh Kaffir lime leaves (makrut), if available
2 Fresh limes, juice
2 Tbs. Chopped coriander leaves
* cut into 1/2-inch pieces (with or without bones, see note)
Directions
Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander. Serves 6 to 8. NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender. Posted by Stephen Ceideberg; December 13 1991.
