Coconut Chicken Soup
"It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use."
Added to shopping list. Go to shopping list.
Ingredients30 m servings 436
Original recipe yields 4 servings
- Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
- Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.
You might also like
Per Serving: 436 calories; 25.6 32 26.7 49 1477 Full nutrition
ReviewsRead all reviews 2
Not good. I followed the recipe exactly, no substitutions. When I was putting in the fish sauce, I thought it seemed like a lot, but I did it anyway. I make Thai and Indian food all the time, an...