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Tom Khaa Kai Recipe

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This recipe for Tom Khaa Kai, by , is from Around The World in 80 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. chicken
1 can coconut milk (13.5 ozs)
12 slices of young galangal root
8 pieces of lemon grass (cut in 1" long)
3 tbsp. of cut celantro (coriander)

1 canned straw mushroom (could be sub. by American mushrooms)

Directions:
Directions:
1. Cut the chicken in slices, about 2" by 1" by 1/4": put 1 1/2 c. of water in the pot and bring it to boil, add galangal and lemon grass, add chicken and when it is quite cooked add coconut milk; don't overcook it as the coconut would turn too oily; add mushroom.
2. Prepare three soup cups; crush the peppers and put in the bowls as much as needed (could be one to four); cut the limes in wedges; divide chicken and stick in the bowls; add fish sauce and lemon juice to the taste; top the hot soup with coriander which is semi-finely cut.
3. Serve it with white steamed rice.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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