• ต้มข่าไก่ (Tom Kha Gai). Sour and Spicy Thai Coconut Milk Soup with Chicken

     ต้มข่าไก่ (Tom Kha Gai) is a popular coconut milk based soup in Thailand and Laos, and one of my favorite Thai dishes. The Lao version uses dill instead of cilantro (coriander), which makes an interesting difference. I stuck with cilantro (coriander) for this recipe. The combination of savory, spicy and sour is just perfect. It uses ingredients that may be difficult to find in some places, so I have included substitutions in the recipe below. Once you have the ingredients it is unbelievably simple to make!

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    ต้มข่าไก่ (Tom Kha Gai).
    Serves 3
    Sour, Spicy Coconut Milk and Chicken Soup
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    Prep Time
    10 min
    Cook Time
    1 hr
    Total Time
    1 hr 10 min
    Prep Time
    10 min
    Cook Time
    1 hr
    Total Time
    1 hr 10 min
    1077 calories
    24 g
    24 g
    108 g
    15 g
    34 g
    431 g
    678 g
    9 g
    1 g
    69 g
    Nutrition Facts
    Serving Size
    431g
    Servings
    3
    Amount Per Serving
    Calories 1077
    Calories from Fat 942
    % Daily Value *
    Total Fat 108g
    167%
    Saturated Fat 34g
    169%
    Trans Fat 1g
    Polyunsaturated Fat 13g
    Monounsaturated Fat 56g
    Cholesterol 24mg
    8%
    Sodium 678mg
    28%
    Total Carbohydrates 24g
    8%
    Dietary Fiber 4g
    14%
    Sugars 9g
    Protein 15g
    Vitamin A
    26%
    Vitamin C
    376%
    Calcium
    8%
    Iron
    38%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 1 large chicken breast, or 2 large legs, deboned, thinly sliced
    2. 1 bunch enoki or straw mushrooms
    3. 1 16oz can coconut milk (Chao Koh brand is best)
    4. 1 box chicken broth
    5. 2 T sugar
    6. 4T fish sauce (soy sauce can be substituted)
    7. juice of 3-4 limes
    8. 1/2 handful cilantro (with stems)
    9. 1/2 thumb sized piece galangal (ginger can be substituted)
    10. 1 stalk lemongrass, bottom part only crushed well (lime zest can be substituted)
    11. 5-6 kaffir lime leaves (more lime zest can be substituted)
    12. 1-10 thai chiles depending on spice tolerance (10 will be atomic!)
    13. Optional (for chili oil garnish)
    14. 1 cup flavor neutral oil
    15. 1 handful dried red chilis
    Instructions
    1. Add coconut milk and chicken broth to pot, bring to boil.
    2. Add all ingredients except lime juice and chicken.
    3. Allow to simmer, for 1-3 hours, longer is better.
    4. Strain out and discard all ingredients.
    5. Test for seasoning, if not salty enough, add more fish sauce
    6. bring back to boil, add sliced chicken
    7. finish with lime juice (be liberal, it is the key to the dish)
    8. add mushrooms in last 5 minutes of cooking
    9. Optional
    10. blend oil and dried chilis very well on high setting
    11. strain well (through cloth if possible)
    12. Serve with plain jasmine rice, garnish with chili oil and cilantro leaves
    beta
    calories
    1077
    fat
    108g
    protein
    15g
    carbs
    24g
    more
    A Taste Of The Road http://tasteoftheroad.com/
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