TOM KHA GAI

Chicken Coconut Soup

TOM KHA GAI

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 11

    " piece of ginger peeled

  • 10

    kaffir lime leaves or 1Tbsp. lime zest and ¼ cup lime juice

  • 6

    cups low sodium chicken broth

  • lbs. boneless skinless chicken thighs cut into 1" dice

  • 8

    oz. shiitake, oyster, or maitake mushrooms, stemmed, caps sliced

  • 1

    13oz. can coconut milk

  • 2

    Tbsp. fish sauce

  • 1

    tsp. sugar

  • 2

    stalks fresh lemon grass, tough outer layers removed

  • Chili oil, cilantro leaves with tender stems

  • lime wedges for serving

Directions

Using back of a knife, lightly smash lemon grass and ginger; cut lemongrass into 4" pieces. Bring lemon grass, gigner, lime leaves, and broth to a boil in a larger saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan and discard solids. Add chicken and return to boil. reduce heat, add mushrooms and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar. Divide in bowls . Serve with chili oil, cilantro, and lime wedges


Nutrition

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