Thai Chicken-Coconut Soup/ Tome Kah Gai

By YogiRenee

This soup hits the spot on a cold week day night. Once you have the ingredients on hand, ( Trader Joe's low fat canned coconut milk; I use frozen lemongrass from my local Asian Market; fish sauce from the regular grocery aisle) you can throw this soup together in 20 minutes. I add cooked hot rice into the bottom of the bowl and, all is right with the world.

I also double, or sometimes triple the recipe so we can have it for lunch the next day.

Ingredients

• 2 tablespoons freshly squeezed lime
• juice
• 2 tablespoons fish sauce
• 2 green onions,very thinly sliced
• crosswise
• 6 wild lime leaves,torn or cut in
• quarters (optional)
• 2 tablespoons coarsely chopped fresh
• cilantro
• 1 1/2 cups unsweetened coconut milk
• 1 1/2 cups chicken broth or water
• 10 to 12 slices galanga, fresh, frozen or dried ( can substitute ginger)
• 2 stalks fresh lemongrass (can use frozen or dried)
• 1/4 lb boneless chicken cut into big,
• bite-sized chunks
• 1 cup thinly sliced fresh mushrooms

Details

Servings 4

Preparation

Step 1

In a large serving bowl combine the lime juice, fish sauce, green onions, and half the wild lime leaves, if using. Place this bowl by the stove, along with a small bowl containing the chopped cilantro.

In a medium saucepan, combine the coconut milk and chicken broth anad bring to a gentle boil over medium-high heat. Stir in the galanga, lemongrass and remaining lime leaves. Add the chicken and mushrooms, return to a gentle boil and simmer gently until chicken is cooked through, about 10 minutes.

Remove from heat,pour the hot soup over the herbs and seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot.