4 cup medium coconut milk
1 1/2 cup chicken stock
3 qt pieces dried galangal (kha), or
6 qt pieces fresh galangal
4 stalks fresh lemon grass, bruised,, cut into 2-inch l
6 fresh serrano chiles, sliced into r, ounds
1 large whole chicken breast *
4 tbsp fish sauce (nam pla)
5 fresh kaffir lime leaves (makrut),, if available
2 fresh limes, juice
2 tbsp chopped coriander leaves
A Recipe for
Gai Tom Kha (Thai Chicken & Coconut Milk So
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This is a recipe for Gai Tom Kha (Thai Chicken & Coconut Milk So from the recipe cookbook of Recipes-to-go (Asian)
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* 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.
Serves: 6
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