Monday, April 4, 2011

Tom Kha Gai--Chicken, Coconut, Galangal Soup

This is one of my favorite gluten/dairy-free dishes. I make it soy free as well by leaving out the soy sauce. (I'm not sure if fish sauce has soy or not, but the thought of it makes my stomach turn so I don't use that either).

Adapted from From Our House to Yours: Comfort Food to Give and Share

‎1-2 lbs cubed chicken
1 19oz can of coconut milk (about 2 1/2 cups)
2 cups chicken broth
4 fresh lemon grass stalks, sliced into 4 or 5 pieces and bruised
20 quarter-sized slices of galangal
12 kaffir lime leaves
2 cups water
1/2 tsp sea salt
2 green onions, sliced
2 tbsp lime juice
2 tbsp fish sauce (or soy sauce)
1 cup sliced mushrooms
fresh cilantro to taste

Toss all but the green onions, lime juice, and cilantro in a pot and boil it until the chicken is cooked. Stir in onions, lime juice, and cilantro. Remove the lemon grass, galangal, and lime leaves before serving.

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