Tom Kha Gai 2 (recipe)

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Tom Kha Gai 2 (recipe)

  1. 1. Ingredients 16 Fl. Oz. soup broth (chicken stock) 4-5 kaffir lime leaves, shredded 4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor 1 inch cube galangal sliced thinly. 4 tablespoons fish sauce 2 tablespoons lime juice 4 oz chicken breast cut into smallish bite sized pieces 5 Fl. Oz. coconut milk small red Thai chile peppers, slightly crushed coriander (cilantro) leaves to garnish. Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili peppers. We suggest about 8-12 chili peppers for this recipe. Method Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). Enjoy! Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.

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