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| Tom Kha Kai | |
|---|---|
| Exotic Coconut Cream | 2.00 cups |
| Exotic Fish Sauce | 1.00 tbsp |
| Exotic Tom Kha Paste | 3.00 tbsp |
| Skinless Chicken Breast | 200.00 grams |
| Lemongrass | 1.00 stalk |
| Chillies | 3.00 pcs |
| Sugar | 1.00 tbsp |
| Galangal Root | 5.00 slices |
| Coriander | 2.00 stalks |
| Lime Juice | 1.00 lime |
PROCEDURE
1. Boil the coconut cream. Turn down a heat a bit so the
coconut won’t over flow or break.
2. Add a thinly slice lemongrass, a couple of chillies,
some sugar and fish sauce. Give it a stir.
3. Pop the chicken into the boiling coconut cream stock.
Put ‘Tom Kha Paste’ in the coconut cream.
4. Put lime juice to get more sourness and coriander leaf.
Ready to serve.
HOW TO MAKE
THAI FOOD AT HOME
is a unique international
recognition of taste quality.
