RECIPE > SOUPS & CURRIES > CHICKEN WITH GALANGA IN COCONUT MILK (Tom Kha Gai) Print

CHICKEN WITH GALANGA IN COCONUT MILK (Tom Kha Gai)

Tom Kha Ghai is made by adding a variety of Thai spices to a rich coconut milk broth making a delicious spicy stew.

Ingredients:

1/2 pound chicken

1/4 cup Sliced Frozen Galanga, thawed

1 stalk Frozen Lemongrass, thawed and sliced

5 kaffir lime leaves, torn

5-6 red hot chili peppers, gently crushed

5 shallots, crushed

3 1/2 cups Coconut Milk

1 teaspoon salt

2 tablespoons Fish Sauce

3 tablespoons lime juice

Instructions:

1. Wash and thinly slice chicken.

2. Bring coconut milk to a boil. Add galanga, lemon grass, shallot and lime leaves. Add chicken and salt, then simmer slowly over a low heat.

3. Once chicken is cooked, stir gently. Allow the soup to return to a boil, then remove from heat.

4. Add fish sauce, lime juice and chili. Serve hot.