Tom Kar Gai

Thai Chicken with Galangal in Coconut Milk Soup. What more can I say? Although I normally prefer Tom Yam Soup, Tom Kar Gai is also another favourite of mine.



Ingredients:
400g chicken breast meat, thinly sliced
5 cups thick coconut milk
4 cm galangal, thinly sliced
2 stalks lemon grass, bruised, cut into 2cm lengths
1/4 tsp pepper
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 tbsp fish sauce
2 fresh coriander roots, finely chopped
1/2 cup bamboo shoots, sliced
2 tbsp lemon juice
2 tsp sugar

Garnish:
10 small chillies, finely chopped
3 kaffir lime leaves
1 stalk coriander, cut into 2 cm lengths
2 stalks spring onions, cut into 3 cm lengths

Method:
1. Bring the coconut milk to a boil together with galangal, lemon grass, pepper, coriander roots, shallots, garlic and fish sauce.
2. Add bamboo shoots and cook for 5 minutes on low heat.
3. Add chicken breast meat, stirring constantly till chicken is cooked. Add sugar and lemon juice to taste.
4. Before serving, add in crushed chillies, lemon leaves, coriander leaves and spring onions.

Serves 6