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Tom Kha Gai (Lemon Grass Soup), THAI

This is a Thai recipe for Tom Kha Gai (a.k.a. Lemon Grass Soup) that I translated from German into English. Funny, eh? Lemon Grass Soup is DEEELISH!

  • 3 Stalks lemon grass
  • 5 TBS fish sauce
  • 1 Liter coconut milk
  • 6 red Chillis
  • 1 Liter chicken broth
  • 5 wild lime leaves,torn
  • 6 cm Galanga root, peeled, sliced
  • 700 g Chicken Breast
  • 6 TBS lime juice
  • 1/2 Teaspoon sugar
Preparation Instructions

1. Slowly heat 1 Liter of chicken broth, with the 3 stalks of lemon grass (quartered), the sliced Galanga root and the torn wild lime leaves. Cover and let simmer for 5 minutes.

2. Dice the chicken breasts and at to the hot broth mixture along with the lime juice, sugar and fish sauce.

3. Let cook uncovered for about 10 minutes. Stir in the coconut milk and heat slowly.

4. Add 300 grams of sliced mushrooms, and 6 finely chopped, small red chilis. Bring the soup back up to temperature, but do not boil.

5. Serve the soup in a soup bowl with a small dish of basmati rice on the side. Dip a small spoonful of rice in the soup and eat. The lime leaves, lemon grass and Galanga root are not eaten. You can place a small dish on the table to collect them as the soup is eaten. Bon Appetit! (Serves 2)

Contributed by Frau Petra Adler, 2000

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