Chicken and Coconut Soup
What a pleasant and creamy concoction awaits your
taste buds with this light soup. Called Kai tom kah in Thai, the
chicken is secondary to the flavor of the soup itself. Enjoy!
5 cups chicken broth
3 chicken breast portions
1 onion, finely chopped
3 stalks lemon grass, cut into 3 pieces and crushed
3 kaffir lime leaves
8 slices peeled root ginger
1 1/2 cups coconut milk
juice of 1 lime
2 tsp brown sugar
2 fresh red chilies, seeded and chopped
a few basil leaves
Bring the chicken stock, breast portions, onion, lemon
grass, lime leaves, and ginger to a boil. Cover the pan and simmer for 40 minutes.
Strain the stock into a clean saucepan. Add the
coconut milk, stirring until blended. Bring to a boil and then simmer gently over a
low heat for 10 minutes.
Bone the chicken portions and remove the skin. Cut the
meat into very thin slices.
Stir the lime juice, sliced chicken and brown sugar into the
soup. Simmer for 2-3 minutes and then serve garnished with chilies and fresh basil
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