Tom Kha Gai
|Siamese ginger||2 Tablespoon, sliced|
|Lemon grass stalk||1 , cut into 1 inch pieces|
|Hot pepper||1 1⁄2 Tablespoon, chopped|
|Mint leaves||1⁄3 Cup (5.33 tbs)|
|Coconut milk||4 Cup (64 tbs)|
|Kaffir lime||4 (Leaves)|
|Chicken breast||1 1⁄2 Cup (24 tbs), slices|
|Fish sauce||3 1⁄2 Tablespoon|
|Lime juice||2 Tablespoon|
|Green onions||2 , 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.