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Thai: Chicken in Coconut Milk Soup (Dtohm Kah Gy)

Source of Recipe

Temple of Thai


Recipe Introduction

This Thai recipe for coconut soup is incredibly easy. The key is fresh lemon grass. Dried galangal is excellent in this coconut based soup. Serve over steamed jasmine rice with a stir fry vegetable on the side for a complete meal.

List of Ingredients

2-3 pcs fresh or dried galangal slices
2 pcs of fresh lemon grass stalks
1 clove of garlic
A pinch of Tamarind paste
Fish sauce to taste



Recipe

Boil galangal, lemon grass, garlic, and tamarind in 1 cup water to bring out the flavor for 2-3 minutes.

Cut 1/2 lb. chicken(thighs are nice or breast) into approx. 2 inch pieces(best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. The bones give a richer flavor.)

Add chicken to the boiling water and boil for another 8 minutes until cooked through.

Add 13.5oz can coconut milk. Bring to a boil again and boil for another 3 minutes.

Add 1 Tablespoon of Thai fish sauce(Nam Pla), 1 Tablespoon Thai thin soy sauce(Dragonfly brand is great), 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chiles(prik kee noo). Bring to a final boil for one minute. Remove from heat and serve over jasmine rice. Add fish sauce to taste.

If fish sauce is not available sea salt is also very good. Thin soy is optional also.

Serve over jasmine rice.