Tom Kha Kaichicken Coconut Soup

1. 1

   Cut up the chicken meat either diced or in strips, chop lemon grass and kaffir leaves in food processor or hand chop finely. Cut the shallots to 1/4 inch strips, cut scallions to 1 inch pieces, chop cilantro with stems, no roots.

2. 2

   Peel and slice the galangal root in thin strips 1/2 inch long.

3. 3

   Heat pan on medium, add the kaffir, lemon grass, shallots, whole dried chilis, and galangal, stir until light brown.

4. 4

   Add the chicken broth and increase the heat to high and bring to a boil.

5. 5

   Add chicken, coconut and milk, fish sauce and 1/2 teaspoon chili paste.

6. 6

   Add the chili paste in increments and taste before adding the second half.

7. 7

   Heat almost to boiling, remove from the heat, add lime juice, cilantro and scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.