Coconut chicken soup "Tom Ka Kai" (about 4 pers.)
1 large chopped onion "huam huar jaai"
2 stalks finely chopped lemongrass "Kai"
1 letter Tom Ka Paste
2cm write sliced, peeled, fresh Galanga "Kar"
2 cored, red chili "Prik dang"
250 g of de-boned chicken breast fillet or
2 tablespoons chopped fresh cilantro "Paktie"
1. Apply coconut milk, onion, lemon grass, Galanga, Tom Ka Paste and whole chili in a medium saucepan and bring to the boil.
2. Cut the chicken meat into bite-sized pieces and add to the pan. Turn down the burner and let simmer for 15 minutes until chicken meat is tender.
3. Serve the soup with a sprinkling of chopped cilantro. Remove the chillies before
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