Shirley's Recipes

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Name: Tom Kha Gai Soup
Key Ingredient: chicken
Preparation: slice, boil, simmer
Cuisine: Thai
Source: Sunset Magazine/Leanne Van Horn
Food Group: poultry
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: average
Prep. Time: :30
Elasped Time: 1:00
Servings: 4

1 (14 ounce) can low-sodium chicken broth
1 (14 ounce) can coconut milk
1 (5 ounce) can coconut cream
1 x 1 x 3/4-inch cube galangal or fresh ginger, sliced into 6 quarter-sized slices
1 stalk lemongrass, cut into 1-inch pieces
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 cup sliced mushrooms
4 Keffir (lime) leaves, shredded
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce, or to taste
1 teaspoon Thai chile paste, or to taste
Fresh basil, chopped
Fresh cilantro, chopped

In a medium saucepan, combine chicken broth, coconut milk, coconut cream and galangal or ginger. Add lemongrass. Bring to a boil over high heat. Add chicken pieces, mushrooms, Keffir leaves, lime juice, fish sauce and chile paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish with basil and cilantro.

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