Thai Coconut Milk Soup with Chicken (Tom Kha Gai)
“This menu is very easy to make and the taste is similar to ‘Tom Yum’. But we add coconut milk for this menu. Coconut Milk Soup with Chicken has an intense flavor. It’s a delicious to eat with rice.
1. 200 g. Chicken Breast (cut into pieces) 2. 300 ml. Coconut Milk 3. 10 Erinji Mushrooms 4. 8 Galangals 5. 8 Chilies 6. 6 Kaffir Lime Leaves 7. 2 Lemongrass 8. 2 Coriander Roots 9. 1 Parsley 10. 2 Tbsp. Fish Sauce 11. 1 Tbsp. Sugar 12. 3 Tbsp. Lime 13. 200 ml. Chicken Stock
How to cook
1. Heat coconut milk until boiling. 2. Add the chicken stock to the pot. Stir well with coconut milk, add galangal, lemonglass, kaffir lime leaves, chilli, and coriander root. 3. Add the shredded chicken down. Season with fish sauce, sugar. 4. Put the mushrooms at last. Turn off heat, and then add lime.
Jackie comment: coconut milk is sweet and smooth.
Health Benefits of Coconut Milk
Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water. The color and rich taste of coconut milk can be attributed to the high oil content. Most of the fat issaturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, South Asia, Southern China, the Caribbean and north of South America. from wikipedia
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking. from BBC Food
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