Tom Kha Kai
Ingredientes
- 2½ cups (600 ml) coconut milk
- 3¼ cups (775 ml) chicken stock
- 4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
- 2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
- 3–4 mini Thai bird chilies, finely chopped
- 400 g chicken, cubed
- 1 medium onion, quartered
- 1 tomato, quartered and peeled
- 1 cup (150 g) mushrooms, sliced
- 1½ teaspoon sugar
- ¼ teaspoon pepper
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 4 tablespoons cilantro
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Instrucciones
1. Bring stock and coconut milk to a boil.
2. Add lemongrass, galangal, chilies, sugar, and pepper.
3. Add onion, tomato, chicken bits, and mushrooms.
4. Keep at a rolling boil for 4 minutes.
5. Remove the pot from the heat.
6. Stir in lime juice and soy sauce.
7. Garnish with cilantro and chilies.
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