Thursday, November 09, 2006

Tom Kha Gai

2 boneless chicken breast - cut up bit sized
2-3 stalks of lemon grass - cut up into 2" pieces and separated
6 pieces of dried galangal
1 can coconut milk
2 Tbs sugar
2 tsp salt
1 tsp dried crushed red chilis (optional)
7 cups water

Place the chicken, lemon grass and galangal in a soup pot. Add the water and
cook over medium for about 30 minutes. Add the remaining ingredients and
simmer for 20 minutes. You may need to adjust the salt, sugar and
water as I find the taste varies with the brand of coconut milk used.
Serve with extra chilis and white rice.


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