Tom Kha Kai Soup

Rylee Beckstrom

Tom Kha Kai Soup

Sticky Rice

Thai Limeade

Tom Kha Kai Soup:

2 cans of coconut water

Equal parts water

4 - 1 ½ pieces of lemon grass

6 - ½ in pieces of galangal root

4 lime leaves

4 chili peppers

10 chicken tenderloins

4 chicken bullions

4 palm sugars

On a medium high heat mix items together as listed besides the chicken.  After bullion and sugar has dissolved and the soup is boiling add the chicken until cooked.

Serve with sticky rice.

Sticky Rice:  Soak in water for 5-6 hours.  Place in basket over boiling water and steam until done.

Thai Limeade:

1 C. white sugar

1 C. water

1/3 C. lime leaves (20 leaves)

¼ C. chopped lemongrass

1 C. lime juice

3 C. cold water & 1 C. ice

Lime wheels for garnish

Combine the sugar, 1 cup of water, lime leaves, and lemongrass in a saucepan over medium heat. Allow the simple syrup to steep for 10 minutes. Strain the leaves and lemongrass pieces from the liquid. Let cool for 10 minutes.

Combine the cooled syrup with 3 cups cold water and 1 cup of ice. Stir in the lime juice. Serve over ice with lime wheels (if desired).