Tom
Kha Gai
four
to six servings
Ingredients
5
cups chicken stock
2
cups unsweetened coconut milk
one
half cup lemon juice
one
half cup fish sauce
three
or four pieces dried galanga root (this is the Kha. Use the dried
disk or if not available substitute powdered) (this is a relative of
ginger, but the taste is different and it's better not to use ginger.
You can freeze fresh galanga root)
three
or four lemon leaves or 1 teaspoon lemon zest, grated
two
stalks finely minced lemongrass or 2 teaspoons dried lemongrass
8
ounce can straw mushrooms (It tastes different if you substitute
another kind of mushrooms, but it still works)
two
whole chicken breasts, skinned, boned and sliced into 1 inch pieces
(this is the Gai)
two
fresh green chile peppers, diagonally sliced 1/8” thick (other hot
peppers can be substituted with no problem)
one
half teaspoon sugar
Procedure
Heat
chicken broth in large pot. Add coconut milk and stir vigorously
until blended. Add the lemon juice and fish sauce. Stir in the
galanga root, lemon leaves, lemongrass, straw mushrooms, and chicken.
Simmer 15 to 20 minutes, or until the chicken meat is just cooked.
Stir in the chili peppers and sugar and serve hot.
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