Tom kha gai
Wikipedia
1 can coconut milk
2 3/4 inch pieces galangal, peeled and finely sliced.
2 stems lemon grass, lower part, 1/2in slices
2 kaffir lime leaves
coriander (cilantro) leaves for garnish
2 tbsp lime juice
4 tbsp fish sauce
1 tbsp sugar
2-7 (mild to medium) small Thai chillies, seeded and sliced
1 can of straw mushrooms, drained and rinsed
1 chicken breast cut into bite sized pieces
2 cups chicken stock
Pour the coconut milk into a sauce pan, stirring over a gentle heat to make sure that the milk is smooth.
Heat the prepared stock in a much larger saucepan, adding galanga, chillies, lemon grass and kaffir lime leaves.
Stir in the warmed coconut milk.
Add the fish sauce, sugar, and lime juice (or the juice of 1 lemon).
Allow to come to a boil, then reduce heat and simmer for 5 minutes, taste and adjust the seasoning.
Bring back to a boil, drop in the chicken pieces a few at a time so that they remain separate.
Cook for 3-4 minutes until the chicken pieces are cooked.
Garnish with coriander leaves and serve.
Ok, I didn't really follow this recipe very closely - I wanted to use some other vegetables we had, like green and yellow bell peppers, and our local Asian market doesn't carry lemon grass. I also used dried lime leaves and galangal, and made several other adjustments as I went. Oh, and I added a bunch of rice noodles, hence the title.
Anyway, the result came out pretty tasty...even some of the kids liked it. Speaking of which, several urchins showed up at our door, so we've taken them in for the night. Perhaps we'll sell their kidneys on E-Bay in the morning. Hence the extra ratings, at least for one night.
| Christopher Robin |  |
| Collin |  |
| Isaac |  X "A hundred" |
| Annette | X "Twenty-five" |
| Melody | |
| Audrey | |
| Rhys | |
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