THAI CHICKEN COCONUT SOUP (TOM KHA GAI)
Author: Mink
Recipe type: Coconut Chicken Soup
Cuisine: Thai
Serves: 4
- 2 chicken breasts, thinly sliced
- 3 oz. oyster mushroom (or white button mushrooms)
- 2 (13.5 oz.) cans Coconut Milk
- 3 tablespoons Fish Sauce
- 1 stalk of lemon grass, cut into 2-3 inches
- 4 kaffir lime leaves
- 2 shallots, quartered
- 4 slices of galangal
- the juice of 1-2 limes
- cilantro leaves
- 4 smashed Thai chilies (more or less and totally optional)
- Add Coconut Milk, lemongrass, kaffir lime leaves, shallots, galangal, and 2 tablespoons of Fish Sauce in a pot over medium heat. Bring to a boil.
- Add chicken. Let it cook until it's no longer pink, about 3-4 minutes.
- Add mushrooms and smashed Thai chilies. If you don't like spicy food, you can omit them or use less. Let them cook for a few minutes.
- Turn of the heat. Squeeze 1 lime into the soup. Taste it, add more if needed.
- Garnish with some chopped cilantro leaves. Serve hot with some Jasmin rice or quinoa.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/thai-chicken-coconut-soup-tom-kha-gai/
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