CHICKEN IN COCONUT MILK SOUP
TOM KHA GAI
INGREDIENTS (SERVES 1)
1 cup coconut milk, separated into half cup of thick and half cup of thin (soy milk or fresh milk)
3 thin slices of ginza, skin removed
3 pieces of lemongrass, lower 1/3 only
1 shallot, chopped in half
1-5 small chilies to taste, crushed (bird's eyes)
1/3 cup chicken breast, thin sliced (tofu, pork)
2 straw mushrooms, cut into a bite size pieces
1 kaffir lime leaf, torn into pieces and stem discarded
1 tablespoon fish sauce
2 tablespoons lime juice (lemon juice or tamarind juice)
Coriander leaves to taste
1. Heat the thick and thin coconut milk over high heat in a saucepan and bring to a boil.
2. Reduce to medium heat and add the ginza, lemongrass, shallots, chilies, and kaffir lime
leaf and cook for about one minute.
3 .Add the chicken and mushrooms'. followed by the fish sauce.
4. Cook for about two minutes, until the chicken cooked, then stir in the coriander and lime juice.
5 .Remove from beat and serve garnished with coriander leaves.