Miller Homestead

In the Adirondacks, New York

Specialty Recipe

Tom Kha Gai
(Coconut Soup with Chicken)

For information on Thai recipe ingredients, see Commonly Used Ingredients in Thai Food Recipes.

Ingredients

1 can (400 grams) coconut milk

2 cups chicken breast

3 to 4 pieces Kha (galangga)

1 cup straw mushrooms

2 to 2-1/2 Tablespoons lemon or lime juice

Sprigs of coriander

2-1/2 to 3 Tablespoons Tiparos fish sauce

1 stalk lemon grass

4 to 5 chili peppers

1 teaspoon sugar

Cut chicken into thin strips. Soak dry kha in warm water for 10 minutes. Squeeze lime into a container. Cut lemon grass into 3 to 4 pieces and bruise with a flat side of a cleaver. Cut lengthwise or bruise the chili peppers.

Heat half of the coconut milk and bring to a boil. Reduce heat to medium low. Add kha, lemon grass, chicken, and fish sauce. Stir until the chicken is done (about 3 minutes). Add the remaining coconut milk and 1/4 to 1/2 cup of water. Add mushrooms and bring to a boil. Add lemon juice, sugar, and chili peppers. Stir a few times. Taste/add fish sauce, lime juice, or sugar as needed. Remove from heat and garnish with coriander.

Serves: 3 to 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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