Coconut Chicken Soup (Tom Kha Gai)
List of Ingredients
Active Work and Total Preparation Time: 15 minutes
4 cups Thai Chicken Stock
2 (3-ounce) boneless, skinless chicken breasts, cut into 1-inch cubes
1 (15-ounce) can straw mushrooms, drained
1 to 3 roasted Thai peppers
5 tablespoons fish sauce
3 1/2 tablespoons lime juice
1 (14-ounce) can coconut milk (not light)
1 1/2 cups chopped cabbage
Kaffir (Thai) lime leaves, for garnish
Cilantro leaves, for garnish
Thai Chicken Stock
Active Work Time: 10 minutes * Total Preparation Time: 1 hour
This Thai chicken stock is the base for the soup recipe.
1 chicken carcass
8 to 10 cups water
3/4 to 1 cup thinly sliced galangal
6 stalks lemon grass, lower thick portion only, pounded
10 kaffir (Thai) lime leaves
Recipe
* Bring Thai Chicken Stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and peppers and cook until chicken is cooked through, about 4 minutes. Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.
4 to 6 servings. Each of 6 servings: 216 calories; 1,270 mg sodium; 12 mg cholesterol; 16 grams fat; 10 grams carbohydrates; 11 grams protein; 2.18 grams fiber.
Stock:
* Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, reduce heat and simmer 45 minutes to 1 hour. Strain.
6 cups. Each cup: 20 calories; 580 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 2 grams protein; 0 fiber.
From LA Times 12/27/00
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