Tom Kai Gai
This is the classic Thai chicken coconut milk soup. It is superbly easy to make, and wonderful as a meal or side dish. It is also great for easing a sore throat or beating a cold.
Ingredients
8oz sliced chicken breast
1 C water
1 large can (20 oz) coconut milk
½ -1T tom kai paste
15 thin slices galangal
1 stalk lemon grass
5 Kaffir lime leaves, shredded
1 T palm sugar
3 T fish sauce
3 T lime/lemon juice
chili flakes to taste
Cilantro
Directions
1. Bring water to a boil.
2. Add lemon grass, kaffir lime leaves, galangal, and chicken. Simmer for 7 minutes.
3. Turn down the heat and add the coconut milk.
4. Flavor with lemon juice, sugar, chili flakes, and fish sauce.
5. Serve with cilantro on top
Vegan version:
Ingredients
8oz sliced tofu
1 C water
1 large can (20 oz) coconut milk
½ -1T tom kai paste
15 thin slices galangal
1 stalk lemon grass
5 Kaffir lime leaves, shredded
1 T palm sugar
3 T lime/lemon juice
chili flakes to taste