Kway Teow Tom Kha Gai (ก๋วยเตี๋ยวไก่ต้มข่า)

Rice Noodle with Coconut Soup Recipe (Kway Teow Tom Kha Gai)

Ingredients

2 oz (60 grams) chicken meat

1 handful thin rice noodles (*soaked)

3/4 cup (170 ml) water

(1/2 cup) 100 ml coconut milk

4-5 pieces galangal (sliced)

1/2 stalk lemongrass (sliced)

2 kaffir lime leaves

1 Thai shallot (press gently)

2 small green chillies (press gently)

2 tablespoons fish sauce

1 tablespoon sugar

2 tablespoons lime juice

1 teaspoon crispy fried garlic

Preparation

Put the coconut milk in a pan and bring to the boil then add the chicken and mix them well. 

Stir until it is half cooked then add the water and fish sauce, sugar and lime juice then mix them well.

Add all the herbs and wait until it boils and then pour over the noodles. 

Garnish with crispy fried garlic and serve.

*Note: Before cooking, soak the rice noodles in cold water for 20-25 minutes until they become soft, then drain. In a pot, bring 1 liter of water to the boil. Dunk the noodles for 2-3 seconds in the boiling water; set aside in a bowl.