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 TOM KHA KAI

(CHICKEN COCONUT SOUP)

 
  Has a pleasant taste not at all chilli. Sweet and oily.
 

INGREDIENTS

2 cup (16 fl oz/500ml) coconut milk
6 thin slices young galangal (kha on)
2 stalks lemon grass (ta-khrai), lower portion, cut into 1 inch (2.5-cm.) lengths and crushed
5 leaves fresh kaffir lime leaves(bai-ma-krut), torn in half
8 oz.(250 g) boned chicken breast, sliced
5 tblsp. fish sauce (nam pla)
2 tblsp. sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chilli paste(nam phrik pao)
1/4 cup cilantro / coriander leaves (bai phak chi)
5 green thai chilli peppers (phrik khi nu), crushed
 
PREPARATION
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat till boiled. 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.
 
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