|3 cups ||coconut milk|
|4 stalks ||lemon grass, bruised and chopped|
|1 ||sm. stalk galanga root sliced|
|10 ||kaffir lime leaves, torn|
|1/2 lb. ||boneless chicken, cut into strips|
|1/4 lb. ||rice straw mushrooms|
|4 tbsp. ||lime juice|
|3 tbsp. ||fish sauce|
|10 ||hot chilies, chopped, for garnish|
|Spring onions, chopped, for garnish|
|Cilantro leaves, for garnish|
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Bring the coconut milk to a boil. Add lemon grass, galanga, and half of the lime leaves. Reduce heat and simmer for 10 minutes.
Strain the stock to a clean pan. Return to heat and add chicken and mushrooms. Cook for 5 to 7 minutes, until the chicken is cooked.
Stir in the lime juice, fish sauce and lime leaves. Season to taste.
Serve hot. Garnish as desired.
soups, tom kha gai