Tom Kha Kai

Tom Kha Kai

Chicken boiled with galangal in coconut milk.

300 grams chicken meat,
1/2 cup thin slices of young galangal,
1 lemon grass stem, cut into slices,
5 kaffir lime leaves, torn into pieces,
5-6 small hot chillies, broken open,
5 shallots, crushed,
1 cup coconut cream,
2 1/2 cups coconut milk,
1 table spoon salt,
3 table spoon lime juice,
2 table spoon fish sauce.

Preparation

1) Wash the chicken and cut it into thin slices.
2) Bring the coconut milk to a boil and add the galangal, lemon grass, shallot, and kaffir lime leaves. Add the chicken, salt and simmer slowly over low heat. When the chicken is done, pour the coconut cream onto the soup, stir gently, and when the soup returns to a boil, turn off the heat.
3) Add the fish sauce, lime juice, and chillies, transfer to a bowl, and serve hot.