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| TOM KHA GAI (Thai Galunga-based Coconut Soup with Chicken) |
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| INGREDIENTS: |
1 can 14 Oz SATAY’S PURE COCONUT MILK
1 can 14 Oz Water or chicken broth to rinse can
½ LB Chicken breast, sliced cut into 1/4” thick
1 cup Sliced fresh mushroom
10 count Fresh Thai chili pepper
2-4 slice Galunga (Kha)
4-6 count Kaffir-lime leaves (Magrud)
1/4 cup Freshly squeezed lime juice
1/2 TBSP Diced green onion
1 TBSP Cilantro leaves
1/3 cup Thai fish sauce
Pinch of Salt
Pinch of Sugar
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Pour coconut milk into a medium size pot
Rinse the can with same amount of water or chicken broth and pour into the pot
Add Galunga and Magrud, bring to a light boil
Add chicken, cover with lid until boiled
Add mushroom and fish sauce; turn heat off
Add Thai pepper, lime juice
Adjust to taste by pinch of salt and sugar
Serve hot in a soup bowl or a firepot, top with green onion and cilantro
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