Tom Kha Gai (Thai Chicken Coconut Soup)
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Cook time: 
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Serves: 8
 
Ingredients
  • 4 cups chicken broth
  • 1½ cups boneless, skinless chicken breast, chopped
  • 3 cups coconut milk
  • 2 cups mushrooms, diced
  • 3 tablespoons lime juice
  • 6-8 Thai chilies, chopped
  • 3-4 garlic cloves, minced
  • 1-2 lemongrass stalks, chopped 2 inches long
  • 2 inches of galangal, sliced
  • 1 teaspoon fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 1 teaspoon crushed red pepper
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • cilantro and hot chili oil to garnish (if desired)
Instructions
  1. In a large stock pot heat the chicken broth on med-high heat.
  2. Add the lemongrass, thai chilies, garlic and galangal.
  3. Once boiling, reduce heat to low and allow to simmer for 15-20 minutes.
  4. In a skillet, heat butter on med-high heat until melted.
  5. To the skillet, add the chicken and stir until browned.
  6. Next, add the mushrooms and cook until slightly tender then turn off heat.
  7. Once the broth has simmered for 15-20 minutes, add the chicken and mushroom mixture.
  8. Add the coconut milk, lime juice, fish sauce, sugar, black pepper and red pepper and stir to combine.
  9. Turn the heat back up to medium.
  10. Once boiling, turn heat to low and allow to simmer for at least 30 minutes.
  11. If desired, remove lemongrass and galangal slices prior to serving.
  12. Garnish with some chopped cilantro and/or a couple of drops of hot chili oil.
Recipe by Today I Might... at http://www.todayimight.com/food/tom-kha-gai-thai-chicken-coconut-soup/