Tom Kha Kai (Chicken Soup With Coconut Milk)


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        chicken stock
   2                    kaffir lime leaves, rolled to crack them
                        -- to release flavor
   2      inch piece    lemon grass, bruised to release flavor
   1                    in cube galangal, sliced thinly
   4      tablespoons   fish sauce -- (or to taste)
   2      tablespoons   lime juice -- (or to taste)
   4      ounces        chicken breast cut into smallish bite
                        -- sized pieces
   5                    fluid ounces coconut milk
                        several small red chilies, crushed
                        -- (to taste)
   1      tablespoon    cilantro to garnish

Note the number of red chilies is a personal choice. It can be as
few as half a chile per diner, to as many as 8-10 per diner, but
the dish should retain a balance of flavors and not be overwhelmed
by the chilies.  Personally I would suggest about 8-12 chilies for
this recipe.

method--
Heat the stock, add the lime leaves, lemon grass, galangal, fish
sauce, and lime juice. Stir thoroughly, bring to a boil, add the
chicken and coconut milk, bring back to the boil, lower the heat to
keep it simmering and cook for about 2 minutes (until the chicken
is cooked through).

serve--
Not really intended to be eaten as a separate course, you could
serve it with just a serving of steamed white (jasmine) rice, or
together with a Thai meal.  This quantity serves 4 with other food,
but is probably only enough for two if eaten separately.


Recipe By: Muoi Khuntilanont