Thai Chicken Coconut Soup (Tom Kha Gai)

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

Ingredients

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