More Great Recipes: Appetizer | Asian | Birthday | Brunch

Tom Kha Gai


User Avatar
Member since 2013

Serves 4 | Prep Time 5 | Cook Time 15

Ingredients

1 /2 tablespoon vegetable oil
1 1/2 tablespoon Thai red curry paste (can find in Asian markets)
3 cups strong chicken stock
3 cups unsweetened coconut milk
1 large lemongrass stalk, trimmed and cut into 2-inch pieces
6 thin slices fresh galangal or ginger
2-3 Thai chilies, seeded cut in thin slices (use less if you prefer it less spicy)
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 lb chicken breast, cut into thin strips
1 cup white button mushrooms, sliced thinly
1/4 cup fresh basil leaves, preferably Thai basil if you have it, thinly sliced
Cilantro or basil leaves for garnishing


Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.


Pairs Well With


Notes

Thai food is amazing! Tom Kha Gai, the highly popular Thai chicken soup in a coconut-infused broth, is no exception. I wanted to create a version that is simultaneously bursting with flavor, deliciously aromatic, and visually beautiful. Goal achieved!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter