Thai Chicken Soup with Coconut (Tom Ka )

Ingredients:

Servings:
2 2

2-4

Servings Size

• 
  

• 16 fluid ounces chicken stock
• 4 -5 kaffir lime leaves, shredded
• 2 inches lemongrass, bruised to release flavor
• 1 inch galangal, sliced thinly (Thai Ginger)
• 4 tablespoons fish sauce
• 2 tablespoons lime juice
• 4 ounces chicken breasts, cut into smallish bite sized pieces
• 5 fluid ounces coconut milk
• Thai red chili pepper, slightly crushed (to taste, Very Hot!)
• coriander leaves (to garnish, cilantro)

Directions:

Prep Time: 15 mins
Total Time: 25 mins

1. 1 Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
2. 2 Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
3. 3 Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
4. 4 Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
5. 5 This quantity serves 4 with other food, but is probably only enough for two if eaten separately