Tom Kha Kai

Name: Tom Kha Kai
Ingredients: 2½ cups (600 ml) coconut milk; 3¼ cups (775 ml) chicken stock; 4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise; 2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin; 3–4 mini Thai bird chilies, finely chopped; 400 g chicken, cubed; 1 medium onion, quartered; 1 tomato, quartered and peeled; 1 cup (150 g) mushrooms, sliced; 1½ teaspoon sugar; ¼ teaspoon pepper; 3 tablespoons lime juice; 2 tablespoons soy sauce; 4 tablespoons cilantro

| Thai Cuisine

Category: Thai · Serves 5

Ingredients

2½ cups (600 ml) coconut milk
3¼ cups (775 ml) chicken stock
4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
3–4 mini Thai bird chilies, finely chopped
400 g chicken, cubed
1 medium onion, quartered
1 tomato, quartered and peeled
1 cup (150 g) mushrooms, sliced
1½ teaspoon sugar
¼ teaspoon pepper
3 tablespoons lime juice
2 tablespoons soy sauce
4 tablespoons cilantro

Instructions

Bring stock and coconut milk to a boil.
Add lemongrass, galangal, chilies, sugar, and pepper.
Add onion, tomato, chicken bits, and mushrooms.
Keep at a rolling boil for 4 minutes.
Remove the pot from the heat.
Stir in lime juice and soy sauce.
Garnish with cilantro and chilies.

Original source