TOM KHA GAI
Ingredients
3 cups chicken stock
1/2 chicken, cut to pieces
1 1/2 cups fresh coconut milk or 1 can coconut milk
1 finger Galangal, thinly sliced
2 stalks lemon grass, bruised, cut 1" diagonally
4 Kaffir leaves, bruised and torn in half (remove center vein)
1 red bird's eye chili, sliced to small pieces (add more to your taste)
3 cups oyster, straw, or button mushrooms, halved
1/4 cup fish sauce
Juice of 2 limes, or more
2 or 3 cilantro sprigs, for garnish
Procedure
In a medium pot, bring the chicken stock, coconut milk, lemon grass, kaffir leaves, and galangal to boil.
Lower heat and add the chicken and cook for about 15 minutes on medium heat. Temperature should not go above 180 Degrees F. Do not bring to a boil.
Add the fish sauce, lemon juice, bird's eye chili and mix well. Garnish with the cilantro on top and serve hot.
*Serve with steamed Jazmine rice.
3 cups chicken stock
1/2 chicken, cut to pieces
1 1/2 cups fresh coconut milk or 1 can coconut milk
1 finger Galangal, thinly sliced
2 stalks lemon grass, bruised, cut 1" diagonally
4 Kaffir leaves, bruised and torn in half (remove center vein)
1 red bird's eye chili, sliced to small pieces (add more to your taste)
3 cups oyster, straw, or button mushrooms, halved
1/4 cup fish sauce
Juice of 2 limes, or more
2 or 3 cilantro sprigs, for garnish
Procedure
In a medium pot, bring the chicken stock, coconut milk, lemon grass, kaffir leaves, and galangal to boil.
Lower heat and add the chicken and cook for about 15 minutes on medium heat. Temperature should not go above 180 Degrees F. Do not bring to a boil.
Add the fish sauce, lemon juice, bird's eye chili and mix well. Garnish with the cilantro on top and serve hot.
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