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."
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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.
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...