Thai Chicken Coconut Soup (Tom Kha Gai)

Thai Chicken Coconut Soup (Tom Kha Gai)
Photo by Annabelle Breakey

Ingredients

  • 1 cup sliced mushrooms
  • 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
  • 1 teaspoon Thai chili paste
  • ¼ cup fresh basil leaves
  • ¼ cup fresh cilantro
  • 1 teaspoon sugar
  • 1 stalk fresh lemongrass, cut in 1-in. pieces
  • + 5 more ingredients
    • 1 can (14 oz.) reduced-sodium chicken broth
    • 1 can (14 oz.) coconut milk
    • 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
    • 1 tablespoon fresh lime juice
    • 6 quarter-size slices fresh ginger

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with b...

View full recipe at My Recipes

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