Thai Chicken And Coconut Soup Tom Kha Kai
This makes a great first course for any thai curry or main course. The aroma is wonderful.
Steps
Pour the chicken stock into a wok over a high heat.
Add the kaffir lime leaves , lemongrass , ginger , chillies , coriander stems and roots.
Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
Add coconut milk and simmer gently for 3 minutes.
Add the chicken and stir for 30 seconds until chicken is just cooked.
Stir through the lime juice , sugar and fish sauce.
Serve immediately sprinkled with coriander leaves.
Ingredients
chicken stock, kaffir lime leaves, lemongrass, ginger, hot green chili peppers, coriander, chicken breasts, coconut milk, lime juice, palm sugar, fish sauce, coriander leaves