Tom Kha Gai


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Serves 4 | Prep Time 5 | Cook Time 15

Why I Love This Recipe

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!


Ingredients You'll Need

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


Directions

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.


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