Tom Kha Kai Recipe

Monday, June 16, 2008

-Chao Koh Coconut Milk 1/2 can
-Chao Koh Coconut Juice with Pulp 1 can
-water 1 cup
-Young galangal, thinly sliced 1/2 cup
-Coriander roots, crushed 1 piece
-Kaffir lime leaves 4 leaves
-Chicken, diced 1 cup
-Mushroom, cut into pieces 1 cup
-Fish sauce 1 tablespoon
-Sugar 1/2 teaspoon
-Lime juice 1/4 cup
-Bird chilli, bruised 1 tablespoon
-Coriander leaves 1-2 leaves

1-Pour Chao Koh Coconut Milk, Chao Koh Coconut Juice with Pulp and water into a pot. Bring to a boil.
2-Add sliced galangal, coriander root and kaffir lime leaves. Boil until good aroma develops.
3-Put in the chicken and mushroom. Boil on low heat until cook.
4-Season with fish sauce and sugar. Remove the pot from the heat then add lime juice.
5-Transfer to a serving bowl. Garnish with coriander leaves.