Tom Kah Gai
- 1 large chicken breast half
- 3 cups water
- 1 teaspoon salt
- 1 14-oz can coconut milk
- 1/2 cup straw mushrooms, drained
- 1 stalk lemon grass, cut in 1" pieces
- 4 kaffir lime leaves
- 2 fresh red chiles
- --stemmed, quartered lengthwise, seeded
- 2 tablespoons fish sauce
- 1 teaspoon ground laos
- 2 tablespoons lime juice
- 2 tablespoons fresh basil, cilantro or mint leaves
- Place chicken breast, water and salt in large saucepan. Bring to a boil, cover and simmer 30 minutes. Drain chicken; cool slightly. Remove skin and bones; shred meat. Return chicken meat and 2 cups broth to saucepan. Save remaining broth for another use. Add remaining ingredients except lime juice and herb leaves. Stir in lime juice. Ladle into individual bowls; garnish each serving with a few of the basil, cilantro or mint leaves. Additional lime leaves can also be used for garnish, if desired.
chicken, water, salt, coconut milk, straw mushrooms, lemon grass, lime leaves, fresh red chiles, fish sauce, ground laos, lime juice, fresh basil
Taken from www.epicurious.com/recipes/member/views/tom-kah-gai-52901391 (may not work)