TOM KHA GAI SOUP

Thai coconut soup

TOM KHA GAI SOUP
TOM KHA GAI SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 stalks 2

    stalks fresh lemongrass, tough outer layers removed

  • 1 1 1"

    piece ginger, peeled

  • 10 10

    kaffir lime leaves, or use 1 tablespoon lime zest and 1/4 cup lime juice

  • 6 cups 6

    cups low-sodium chicken broth

  • 1 1/2 pounds 1 1/2

    pounds skinless, boneless chicken thighs, cut into 1" pieces

  • 8 ounces 8

    ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces

  • 1 13.5-ounce

    can 1 13.5-ounce can coconut milk

  • 2 tablespoons 2

    tablespoons fish sauce

  • 1 teaspoon 1

    teaspoon sugar

  • Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

  • Read More http://www.epicurious.com/recipes/food/views/Tom-Kha-Gai-em-Chicken-Coconut-Soup-em-51187240#ixzz2kHZCI3cP

Directions

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids. Add chicken and return to a 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 soup among bowls. Serve with chili oil, cilantro, and lime wedges.

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