Tom Kha Gai (Chicken Soup) HT SP
Dairy Free Eggless Thailand Asia Asian
48-ml/16fl.oz. Chicken Stock
4 Kaffir Lime Leaves, finely shredded
5cm/2 inch length Lemon Grass
2.5cm/1 inch length Galangal, thinly sliced
4 tbsp Fish Sauce
2 tbsp Lime Juice
100g/4oz Fresh Chicken Breast, shredded
150ml/5fl.oz. Coconut Milk
4 whole Small Thai Chilli Peppers, lightly crushed
Fresh Coriander Leaves to garnish
Place the chicken stock in a large saucepan together with the Kaffir leaves,
lemon grass, galangal, fish sauce, chilies and lime juice.
Bring to the boil mixing well then add the
shredded chicken and coconut milk.
Bring back to the boil, reduce the heat and simmer for about 5 minutes or until
the chicken is cooked through.
To serve - transfer to warmed soup bowls and garnish with coriander leaves. Serve hot.
Soup Recipes |
Hors d'oeuvre Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.