This simple Thai chicken coconut soup or Tom Kha Kai has that distinctive Thai flavor a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Tom Kha Kai can either be served as an appetizer or as the star player (noodles can be added if you're planning to make this soup as a main entree). So sip, slurp, and enjoy!
- 2 cups Chicken stock.
- 3/4 cup Coconut milk
- 2-3 tbsp Fish sauce
- Fresh chicken thigh, cubed 6 oz.
- 3 Kaffir lime leaves
- 2 tsp bird's eye chili peppers.
- Coriander roots from one plant
- 2 tbsp young galangal root, sliced.
- 1 tbsp lemon grass, sliced
- 4-5 tbsp fresh lime juice.
- Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot.
- Allow to boil for one minute.
- Add cubed chicken pieces to the soup and bring back to boil.
- Boil the chicken until just cooked.
- Season the soup with fish sauce and lime juice.
- The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk.
- Take the soup off the heat and serve in a bowl.
- Garnish with coriander leaves.