Healthy Coconut Chicken Soup
First, this recipe is for 4 and serve you as much as much you like. Now we cook soup, this refreshing yet rich northern Thai soup called Tom Kha Gai. It is very easy to prepare, and much of the flavor comes from the trimmings moved to the soup after it is cooked: fresh lime juice, chili peppers, coriander leaves, and the nam prik pao, a roasted chile curry paste can be bought in most supermarkets.
The Thai red curry paste, fish sauce and canned coconut milk called for in the list of ingredients are all sold in the international aisle of the local supermarket, or you can try all the Thai ingredients called by the fun, online Thai supermarkets.
Ingredients
A 14-ounce can coconut milk
6 thin slices fresh galangal or 4 slices fresh ginger
2 stalks lemongrass, outer portion removed touogh tender part only, chopped and crushed in the mortar
5 fresh kaffir lime leaves, torn inhalf, or 1 tablespoon grated lime peel
3 / 4 leg pond and skinless chicken, thinly sliced
5 tablespoons Thai or Vietnamese fish sauce
2 tablespoons palm sugar or granulated sugar
1 / 2 cup fresh lime juice
1 teaspoon Thai red curry paste
1 / 4 cup coarsely chopped cilantro (fresh coriander)
25 Fresh Green Chiles crow flies or 15 fresh green Thai chili peppers or Serrano Chiles 8 green, crushed in a mortar with pestle
Preparation
In a wok or large pot, combine 1 cup of coconut milk with galangal, lemongrass and lime leaves and bring to a boil. Add the chicken, fish sauce and sugar, reduce heat to medium and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
Divide the lime juice and curry paste in individual serving bowls and ladle the soup over them. Garnish each bowl with the ground coriander and chili peppers. Serve immediately.