*Chicken Coconut Soup*( TOM KHA KAI)

[NoOTa]

<TABLE width=550><TBODY><TR><TD vAlign=bottom align=right colSpan=5 height=70><TABLE width=550><TBODY><TR><TD width=129 height=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th7_1.jpg</TD><TD width=267 height=2>Chicken Coconut Soup
( TOM KHA KAI)
</TD><TD width=130 height=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th7_2.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS : </TD><TD vAlign=center align=right width=256 rowSpan=12>http://www.mcdang.com/eng/Thaicuisine/Pic/th7.jpg</TD></TR><TR><TD vAlign=bottom align=left width=186> Chicken stock</TD><TD vAlign=bottom align=middle width=48>2</TD><TD vAlign=bottom align=middle width=46>cups</TD></TR><TR><TD vAlign=bottom align=left width=186> Coconut milk</TD><TD vAlign=bottom align=middle width=48>3/4</TD><TD vAlign=bottom align=middle width=46>cup</TD></TR><TR><TD vAlign=bottom align=left width=186> Fish sauce</TD><TD vAlign=bottom align=middle width=48>2 - 3</TD><TD vAlign=bottom align=middle width=46>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=186> Fresh chicken thigh, cubed</TD><TD vAlign=bottom align=middle width=48>6</TD><TD vAlign=bottom align=middle width=46>oz.</TD></TR><TR><TD vAlign=bottom align=left width=186> Kaffir lime leaves, torn</TD><TD vAlign=bottom align=middle width=48>3</TD><TD vAlign=bottom align=middle width=46>leaves</TD></TR><TR><TD vAlign=bottom align=left width=186> Bird's eye chili peppers</TD><TD vAlign=bottom align=middle width=48>2</TD><TD vAlign=bottom align=middle width=46>tsp.</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> Coriander roots from one plant </TD></TR><TR><TD vAlign=bottom noWrap align=left width=186> Young galangal root, sliced</TD><TD vAlign=bottom noWrap align=middle width=48>2</TD><TD vAlign=bottom noWrap align=middle width=46>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=186> Lemon grass, sliced</TD><TD vAlign=bottom align=middle width=48>1</TD><TD vAlign=bottom align=middle width=46>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=186> Fresh lime juice</TD><TD vAlign=bottom align=middle width=48>4 - 5</TD><TD vAlign=bottom align=middle width=46>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=186> (2 servings)</TD><TD vAlign=bottom align=middle width=48> </TD><TD vAlign=bottom align=middle width=46> </TD></TR><TR><TD colSpan=5 height=154><TABLE width=550><TBODY><TR><TD width=213 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th7_3.jpg</TD><TD width=325> 1. Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot. Allow to boil for one minute.
</TD></TR><TR><TD width=325> 2. Add cubed chicken pieces to the soup and bring back to boil. Boil the chicken until just cooked.
</TD></TR><TR><TD width=325> 3. Season the soup with fish sauce and lime juice. The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk. Take the soup off the heat and serve in a bowl. Garnish with coriander leaves.
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=5>Tips...</TD></TR><TR><TD vAlign=bottom align=left colSpan=5> Coconut milk is available in cans or sealed pouches. Shake the can or the pouch before use because the cream of coconut milk is usually lodged at the top.</TD></TR></TBODY></TABLE>

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