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- Tualatin, OR 97062
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Coconut Chicken Soup (Tom Kha Gai)
By Jet Tila
Ingredients:
Thai Chicken Stock
Active work time: 10 minutes.
Total preparation time: 1 hour
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1 chicken carcass
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8 to 10 cups (1920-2400 ml) water
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3/4 to 1 cup (120-240 ml) thinly sliced galangal
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6 stalks lemon grass, lower thick portion only, pounded
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10 kaffir makrut (Thai) lime leaves
Coconut Chicken Soup (Tom Kha Gai)
Active work and total preparation time: 15 minutes
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4 cups (960 ml) Thai chicken stock (above)
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2 (3 ounce, or 85 g) boneless, skinless chicken breasts, cut into 1 inch (2.5 cm) cubes
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1 (15-ounce, 425 g) can straw mushrooms, drained
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1 to 3 Thai chiles
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5 Tbsp (75 ml) fish sauce
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4 Tbsp (60 ml) lime juice
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1 Tbsp (15 ml) chili paste in soybean oil
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1 (14 ounce) (400 ml) can coconut milk (not light)
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1 1/2 cups (330 ml) chopped cabbage
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Kaffir makrut (Thai) lime leaves, for garnish
Cilantro leaves, for garnish
Instructions:
Thai chicken stock:
- Place the chicken carcass in a stockpot. Add the water, galangal and lemon grass. Roll up the lime leaves and crush them lightly by hand to release more flavor, then add them to the pot.
- Bring it to a boil, then reduce the heat and simmer for 45 minutes to 1 hour. Strain.
Coconut Chicken Soup (Tom Kha Gai):
- Bring the Thai chicken stock to a simmer over medium-high heat in large pot.
- Add the chicken, mushrooms and chiles and cook until the chicken is cooked through, about 4 minutes.
- Stir in the fish sauce, lime juice, coconut milk and chili paste. Return this to a simmer, then add the chopped cabbage and cook it until just tender, about 1 minute.
- Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro. 4 to 6 servings.