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Tom Kha Kai (Thai Coconut Chicken Soup)


4 cubed skinless boneless chicken breast halves
2 cups coconut milk (canned, in the Oriental foods section)
1 teaspoon Laos powder (from an Oriental grocery)
2 chopped green onions
4 chopped serrano chiles
1 tablespoon nam pla
2 teaspoons powdered lemon grass (from an Oriental grocery; or use fresh lemon grass)
1 juiced lime

Bring 1 cup coconut milk to boil. Add chicken, lemon grass, and Laos. Cover and simmer until chicken is tender.** Add remaining 1 cup coconut milk, green onions and chilis. DO NOT BOIL. Stir in lime juice and fish sauce just before serving.

**Or, cook chicken with coconut milk and seasonings in the microwave at about 50% power for 20 minutes. Makes the broth especially rich!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.