Tom Kha Gai (milk version)

Tom Kha Gai is actually Thai Coconut Chicken Soup. There are 2 things missing from the original version:- Coconut milk and chicken.
I did not have chicken because, well, I was out of chicken meat. :P
I had some guests who tried the coconut milk version before and they were reluctant to finish the whole bowl of soup, fearing their cholestrol would shoot up.
So, this time around, I substituted coconut milk with fresh milk. My husband said it was SO GOOD!


Recipe (serves 2)
450ml fresh milk
50ml water
a handful of straw mushrooms
1 tomato (sliced)
1 onion (sliced)
3 lemongrass (slightly pounded)
1 small knob of galangal
10-12 bird eye chillies (cili padi)
5 tbsp fish sauce (or to your liking)
5-6 kaffir lime leaves
2-3 lime juice (or to your liking)




1. Place all the ingredients, except for kaffir lime leaves and lime juice, in a pot.
2. Bring the pot to boil on high heat
3. Once it is boiling, lower it down to medium heat and give it a little stir.
4. Place the lime leaves into the pot and stir.
5. Let it simmer for another 5 minutes.
6. Before serving, pour in the lime juice.


Note:
1. You can add meat to the soup if you like.
2. If lime juice is left in the soup for too long, it will become bitter. Thus, it is not good to pour the lime too early into the pot while cooking.


SY