Chicken & Shrimp in Coconut Milk Soup - Kai Tom Kha |
| 4 cups coconut milk
1 1/2 cup chicken stock 6 pieces galangal , fresh or 3 pieces dried 4 stalks lemon grass, fresh, bruised 2 cups chicken, cut in 1/2" pieces 10 medium to large shrimp 4 Tbsp fish sauce, nam pla 5 kaffir lime leaves 6 cayenne or serrano chiles, seeded 2 fresh limes, juiced 1 bunch coriander 3 Tbsp olive oil 4 garlic cloves 1 lb tofu, hard Drain and dry tofu; cut into 1" cubes. Slice garlic cloves. Fry garlic and tofu cubes until at least two sides of the tofu are browned. Drain tofu and garlic on paper towels and reserve. Bring the coconut milk, chicken stock, galangal, lemon grass, chilies, and kafir leaves to a boil and simmer for 20 minutes. Strain stock; discard solids. Return stock to a boil, add chicken and chopped coriander stems, reduce to a simmer until just tender. Add shrimp and fish sauce. Stir in lime juice. Add reserved tofu and garlic. Bring to a simmer and cook until shrimp are done, about 2 minutes. Serve at once with more chiles to taste and lots of chopped coriander leaves. Serves two as a main course. |
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