Gai tom kha (thai chicken & coconut milk so
Yield: 6 Servings
Ingredients:
- 4 c Medium coconut milk
- 1 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 tb Fish sauce (nam pla)
- 5 Fresh Kaffir lime leaves -(makrut) if available
- 2 Fresh limes juice
- 2 tb Chopped coriander leaves
Instructions:
* cut into 1/2-inch pieces (with or without bones see note) 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.
