We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Automatic Knife Release Form
f-18 form successfully submitted
A confirmation will be sent to your email shortly. You can find your signed form in your Account.
Please note, you cannot add to cart without signing the f-18 agreement


- 1800 SW Teton Avenue
- Tualatin, OR 97062
- Phone: 503-682-1966
- Toll Free: 800-325-2891
- Fax: 503-682-7168
- kaiusa.com
Coconut Chicken Soup (Tom Kha Gai)
By Jet Tila
Ingredients:
Thai Chicken Stock
Active work time: 10 minutes.
Total preparation time: 1 hour
-
1 chicken carcass
-
8 to 10 cups (1920-2400 ml) water
-
3/4 to 1 cup (120-240 ml) thinly sliced galangal
-
6 stalks lemon grass, lower thick portion only, pounded
-
10 kaffir makrut (Thai) lime leaves
Coconut Chicken Soup (Tom Kha Gai)
Active work and total preparation time: 15 minutes
-
4 cups (960 ml) Thai chicken stock (above)
-
2 (3 ounce, or 85 g) boneless, skinless chicken breasts, cut into 1 inch (2.5 cm) cubes
-
1 (15-ounce, 425 g) can straw mushrooms, drained
-
1 to 3 Thai chiles
-
5 Tbsp (75 ml) fish sauce
-
4 Tbsp (60 ml) lime juice
-
1 Tbsp (15 ml) chili paste in soybean oil
-
1 (14 ounce) (400 ml) can coconut milk (not light)
-
1 1/2 cups (330 ml) chopped cabbage
-
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.