City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Kai Tom Kha
Mar/Apr 2009
A delicious Thai herbed soup using chicken and coconut milk. Courtesy of The King & I restaurant in Calgary.

1 lb chicken breast, sliced
4 c. coconut milk
½ c. coconut cream
½ c. young galangal, sliced
1 lemongrass stalks, bulb finely chopped
5 kaffir lime leaves, shredded
3 - 4 T. fish sauce
4 - 5 T. lime juice
5 hot chiles, crushed with pestle
1 ½ c. straw mushrooms, halved
2 stalks coriander, chopped (garnish)

Put coconut milk in a pot, add chicken, lemongrass, galangal kaffir lime leaves and bring to a boil over medium heat. Add fish sauce.

Bring to a boil and add mushrooms. Stir in coconut cream and bring to a boil again. Remove from heat. Season to taste with lime juice, more fish sauce and chiles. Garnish with coriander and serve hot.

Soups And Stocks