Chicken in galanga-coconut milk (Tom kha kai)

Name: Chicken in galanga-coconut milk (Tom kha kai)
Yield: 1
Ingredients: Chopped coriander leaves; 0.5 tsp White pepper; 1 Lemon grass is finely cut; 1 Lemon grass 2 1/2 cm. cut into large pieces; 1 tsp Fresh chilli chopped (or 1 tsp. chili powder); 100 g Small whole mushrooms; 1500 g Chicken cut into small pieces; 2 tbsp Lemon juice; 2 tbsp Fish sauce; 2 tbsp Korianderrod minced; 2 tsp Sugar; 2.5 dl Chicken broth; 3 tsp Sambal orlek; 30 g Galangal; 8 Kaffirlimeblade; 8 dl Coconut milk

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Chicken in galanga-coconut milk (Tom kha kai)

		Chopped coriander leaves
0.5	tsp	White pepper
1		Lemon grass is finely cut
1		Lemon grass 2 1/2 cm. cut into large pieces
1	tsp	Fresh chilli chopped (or 1 tsp. chili powder)
100	g	Small whole mushrooms
1500	g	Chicken cut into small pieces
2	tbsp	Lemon juice
2	tbsp	Fish sauce
2	tbsp	Korianderrod minced
2	tsp	Sugar
2.5	dl	Chicken broth
3	tsp	Sambal orlek
30	g	Galangal
8		Kaffirlimeblade
8	dl	Coconut milk

Instructions for Chicken in galanga-coconut milk (Tom kha kai)

To prepare the Chicken in galanga-coconut milk (Tom kha kai) recipe, please follow these instructions:

Bring coconut milk, water, fish sauce, korianderrod, galangal, Lemongrass, kaffirlimeblade and pepper to a boil in a large thick-bottomed saucepan. Reduce the heat and got chicken meat in, simmer for about 20 minutes-baby-possibly with a little water.

Add the chili paste, sugar and lemon juice and simmer for around 1 minute. Season to taste with fish sauce, sugar, lemon juice or chili paste, so taste the nuances to be balanced. When the chicken meat is tender and done, add mushrooms and cook for a further 3 minutes.

Garneres with chopped coriander leaves and serve with rice.

Chicken in galanga-coconut milk (Tom kha kai)

Ingredients for Chicken in galanga-coconut milk (Tom kha kai)

Instructions for Chicken in galanga-coconut milk (Tom kha kai)

Recipe categories