Tom Kha Kai - Thai Coconut/Chicken Soup | Just A Pinch Recipes
Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
Ingredients
- 2 cup(s) chicken broth
- 2 cup(s) coconut milk (can use lite, just don't use coconut cream!)
- 6 slice(s) galangal (can sub fresh ginger)
- 2 stalk(s) lemongrass
- 5 kaffir lime leaves
- 8 ounce(s) chicken breast, sliced thin
- 3 tablespoon(s) fish sauce
- 2 tablespoon(s) sugar
- 1/2 cup(s) lime juice
- 1 teaspoon(s) red thai chili paste
- 1/4 cup(s) cilantro, torn
- 3-5 - thai chilis (can use jalapeno or other hot chili instead)
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