Tom Kha Kai

Tom kha kai  (Thai Chicken Coconut Soup) is a spicy hot soup, made with coconut milk, galangal, lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. There are other versions of this soup made with seafood, mushrooms , pork and tofu.

Ingredients

• 2 cups (16fl oz/500 ml) coconut milk
• 6 thin slices young galangal 
• 2 stalks lemon grass, lower portion, cut into 1-in (2.5-cm) lengths and crushed
• 5 fresh kaffir lime leaves, torn in half
• 8 oz (250g) boned chicken breast, sliced
• 5 tablespoons fish sauce
• 2 tablespoons sugar
• 1/2 cup (4 fl oz/125 ml) lime juice
• 1teaspoon black chilli paste (nam phrik pao)
• 1/4 cup cilantro
• 5 green Thai chilli peppers (phrik khi nu), crushed

Method

• Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat to boiling. 
• Add the chicken, fish sauce, and sugar. Simmer about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. 
• Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. 
• Garnish with cilantro leaves and crushed chilli peppers.

** Served with white rice

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