Coconut milk and chicken soup (Tom kha gai)

Name: Coconut milk and chicken soup (Tom kha gai)
Yield: 4 servings
Cuisine: Asian
Ingredients: 500.00 ml stock vegetable or water; 2.00 galangal dried, soaked; 1.00 lemongrass cut into thin pieces; 400.00 ml coconut milk; 6.00 button mushrooms thinly sliced; 1.00 onion sliced into rings; 1.00 tomatoes deseeded and diced; 2.00 lemon leaves finely shredded; 45.00 ml lemon juice fresh, or lime juice; 45.00 ml fish sauce; 5.00 ml sugar; sea salt and freshly ground black pepper; 200.00 g chicken deboned, strips; fresh coriander to garnish

4 servings

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By Food24 November 03 2009

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Ingredients (14)

500.00 ml	stock — vegetable or water
2.00	galangal — dried, soaked
1.00	lemongrass — cut into thin pieces
400.00 ml	coconut milk
6.00	button mushrooms — thinly sliced
1.00	onion — sliced into rings
1.00	tomatoes — deseeded and diced
2.00	lemon leaves — finely shredded
45.00 ml	lemon juice — fresh, or lime juice
45.00 ml	fish sauce
5.00 ml	sugar
	sea salt and freshly ground black pepper
200.00 g	chicken — deboned, strips
	fresh coriander — to garnish

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Method:

Place the vegetable stock, galangal, lemon grass and coconut milk in a wok or saucepan and slowly bring to the boil.
Add the mushrooms, onion, tomato, lemon leaves, lemon juice, fish sauce and sugar. Season to taste with salt and pepper.
Add the chicken strips and simmer until the chicken is done.
Spoon into separate soup bowls and garnish with coriander leaves.