Tom Kha Kai

Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal)
One of the main ingredients utilized in many Thai Soup Recipes is coconut milk which is hardly surprising as Thailand has some of the biggest coconut plantations in the world due to it's location in the tropics. The recipes that I will share with you on this page are primarily chicken based and flavoured with lemongrass stalks, kaffir lime leaves, galangal and nam pla fish paste.

Instructions
1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).

Tom Kha Kai

2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

INGREDIENTS
- 4 cups chicken stock
- 1/4 cup Thai fish sauce
- Juice of 1 lime
- 2 crushed wild lime leaves
- 2-inch section lemongrass
- 1 inch section galangal
- 1/4 pound chicken breast, cut into bite-sized pieces
- 1 13.5-ounce can coconut milk
- 2 to 10 (to taste) small red chiles, slightly crushed
- Cilantro leaves for garnish