Coconut Chicken Soup (Tom Kha Gai)

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Los Angeles Times


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15 minutes

4 cups Thai Chicken Stock

2 (3-ounce) boneless, skinless chicken breasts, cut into 1-inch cubes

1 (15-ounce) can straw mushrooms, drained

1 to 3 roasted Thai peppers

5 tablespoons fish sauce

3 1/2 tablespoons lime juice

1 (14-ounce) can coconut milk (not light)

1 1/2 cups chopped cabbage

Kaffir (Thai) lime leaves, for garnish

Cilantro leaves, for garnish

1 chicken carcass

8 to 10 cups water

3/4 to 1 cup thinly sliced galangal

6 stalks lemon grass, lower thick portion only, pounded

10 kaffir (Thai) lime leaves

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