TOM KHA GAI

• active time: 25 to 30 minutes

Ingredients

2 chicken breast fillets

4 stalks lemongrass

3 cups chicken stock

1 can coconut milk

1 small red chilies, seeded and sliced (one Thai pepper, smashed with the side of a knife)

Juice of 2 limes

1/2 teaspoon fish sauce

2 tablespoons grated or sliced galangal

2 kaffir lime leaves

1-2 teaspoons sugar

Directions

PREPARATION

+ Cut the chicken into bite-sized pieces.

+ Cut the lemongrass into 2 in (5 cm) lengths and crush with a rolling pin

+ mix stick and coconut milk in a pot and stir well. Add lemongrass and bring to a boil.

+ reduce to simmer and add everything but the chicken. Cover and simmer for 5 minutes

+ add chicken and simmer until cooked, about 10 minutes.

Serve with a scoop of rice in the bowl. Don’t eat the galangal, lime leaves or lemongrass. Finely sliced mushrooms can be added at the end.

Notes

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