tom kha khai - boiling ginger chicken soup
3 breasts of chicken
Sweet & sour packet (powder)
Chicken bouillon
4-5 cups water
3-5 cloves of garlic
Onion (about ½)
Lemon grass
Serrano peppers
Mushrooms
Tomatoes
Green bell peppers
Ginger root
*shrimp or pork – optional
In medium sized wok: bring to boiling, ½ can coconut milk, 2 tsp. sweet & sour powder, and one chicken bouillon cube – till it smells tasty. Add chicken breasts (cubed) and bring back to a boil. Cook thoroughly.
In large pot: begin boiling water – add garlic and onion, salt and lemon grass (cut into ½ inch slices)
When ready: combine in large pot – along with veggies, peppers and ginger root. Simmer and serve! Goes well with white rice!
glory to Master Wee Donchai (& Thailand)
we learned this when he visited in 2003
