Thom Kha Kai

Serving Size:

lemon grass, cut into, 1" pieces
hot pepper, chopped
mint leaves
coconut milk
Kaffir lime leaves
chicken breast slices
fish sauce
lime juice
green onions, cut into 1" pieces
  • Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.
  • Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.
  • Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.
  • Serve hot with steamed Jasmine rice.
Recipe compliments of The Carnival Restaurant, a restaurant in the lotus PSK.

copyright 2008