Thail Tom Kha Gai

By mschweickert

Ingredients

• 4 cups low sodium chicken broth
• 2 pieces (4 inches long) lemongrass, root end crushed
• 1 piece fresh ginger (2 inches) peeled and sliced
• 3 cloves garlic, minced
• 1 8 oz pkg mushrooms, sliced
• 2 teaspoons Sriracha
• 1 pound broccoli florets
• 3/4 pound boneless, skinless chicken breasts cut into 3/4 inch pieces
• 1 sweet red pepper, cored, seeded and cut into matchsticks
• 1 can (14 oz) coconut milk
• 1/4 cup fresh lime juice
• 2 Tbsp fish sauce
• sliced green onions

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Heat chicken broth in large pot over medium-high heat. Add lemon grass and ginger. Simmer 5 minutes, until fragrant.

Reduce heat to retain simmer; add garlic, mushrooms and chile sauce. cover and cook 5 minutes.

Stirr in broccoli, chicken, sweet red pepper and coconut milk. Simmer 5 minutes, until chicken is cooked through. Remove from heat and stir in lime juice and fish sauce. Ladle into bowls and top with green onions.