Thai Chicken Soup With Galangal recipe/ Kai Tom Kha
Thai Chicken Soup With Galangal recipe/ Kai Tom Kha. thai soup categories. thai food ingredients here.
2. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast.
3. Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves.
5. Serve in individual bowls.
6. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.
Ingredients:
- 2 Stalks lemon grass
- 1 cup Water
- 4 cups Coconut milk
- 8 Chicken thighs or 1000g Chicken breast, diced
- 10 sliced Galangal
- 2 tbsp Fish sauce
- 3 small Fresh chilies
- 3 Bergamot leaves
- 2 tbsp Lemon juice.
how to make:
1. Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk.
2. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast.
3. Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves.
4. Stir, and remove from the heat.
5. Serve in individual bowls.
6. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.
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