Tom Kha Gai
|Minced gingerroot||5 Milliliter|
|Chicken broth||1 Liter|
|Half and half||500 Milliliter|
|Diced cooked chicken||500 Milliliter|
|Coconut milk||125 Milliliter|
|Chopped coriander||30 Milliliter|
|Lime slices||2 (For Garnish)|
In a sauce pan saute the ginger root in the butter, stir in the flour and cook for 2 minutes.
Pour in the chicken broth and simmer until soup begins to thicken.
Add the cream, chicken, coconut and continue to simmer for 20 minutes.
Stir in the cilantro and serve, garnish by floating lime slices on top.