TOM KHA KAI [Chicken Coconut Soup]
Saturday, June 07, 2008
Ingredients:
2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young galangal (kha on)
2 stalks lemon grass (ta-khrai), lower portion, cut into 1-in (2.5-cm) lengths and crushed
5 fresh kaffir lime leaves (bai ma-krut), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons fish sauce (nam pla)
2 tablespoons sugar
½ cup (4 fl oz/125 ml) lime juice
1 teaspoon black chilli paste (nam phrik pao)
¼ cup cilantro/coriander leaves (bai phak chi), torn
5 green thai chilli peppers (phrik khi nu), crushed
2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young galangal (kha on)
2 stalks lemon grass (ta-khrai), lower portion, cut into 1-in (2.5-cm) lengths and crushed
5 fresh kaffir lime leaves (bai ma-krut), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons fish sauce (nam pla)
2 tablespoons sugar
½ cup (4 fl oz/125 ml) lime juice
1 teaspoon black chilli paste (nam phrik pao)
¼ cup cilantro/coriander leaves (bai phak chi), torn
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 head to boiling.
Add the chicken, fish sauce, and sugar.
Simmer for 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.
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and head to boiling.
Add the chicken, fish sauce, and sugar.
Simmer for 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.
Source: Amazing Tastes of Thailand
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