Thai Chicken Coconut Soup (Tom Kha Gai)

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

Ingredients

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

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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