Chicken in Coconut Milk Soup (Tom Kha Kai)
2 cups of coconut milk cream
2 cups of coconut milk
4 lemongrass stalks peeled and cut in to 2 inches
5 piece galangal, thinly sliced
2 sliced red onions or white onions
5 fresh chilies
1/2 cup fresh mushroom
1 pound boneless chicken, thinly sliced
2 tablespoon fish sauce
5 kaffir lime leaves
1 tablespoon of lime juice
3 tomatoes, long sliced
1. In a wok or large pot over high heat, combine coconut cream, coconut milk, lemongrass, and galangal. Stir it for 1 minute.
2. Add chicken and cook until the meat is opaque. Then add red onions, chilies, tomatoes, and mushrooms.
3. Reduce heat and add fish sauce, sugar, lime juice, and lime leaves. Let it cook for 3 minutes and remove from the heat. Serve with hot jasmine rice.
Recipe and photos by Natthinee Khot-asa Jones