|
Chef Don's
Favorite Soup and Stock Recipes
Tom Kah Gai (Coconut milk soup)
Serves 4
1 cup Chicken Stock
4 Kaffir Lime Leaves, torn, discard stems
2 stalks Lemon Grass
3 Tbsp. Fish Sauce
1-inch piece Galangal ("kah") or Ginger, sliced thinly
2 Tbsp. Lime Juice
10 oz Chicken Breast, small dice
2 cups Coconut Milk
2 Shallots, sliced
3 small Chilis
1/2 cup Cilantro, chopped
Put the coconut milk and stock in a wok and bring to a
boil. Add the galanga, lemongrass, shallots and chilis and simmer for
3-5 minutes. Add the chicken and stir. Add the fish sauce and lime
leaves and bring back to a boil. Add half the cilantro and turn off the
heat. Stir in the lime juice. Serve garnished with cilantro.
Related Recipes
|
|
