Tom Kha Gai (Chicken Coconut Soup)

Name: Tom Kha Gai (Chicken Coconut Soup)
Ingredients: 1 1” piece ginger, peeled; 10 makrut (Thai) lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice; 6 cups low-sodium chicken broth; 1½ lb. skinless, boneless chicken thighs, cut into 1” pieces; 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces; 1 13.5-oz. can coconut milk; 2 Tbsp. fish sauce (such as nam pla or nuoc nam); 1 tsp. sugar; 2 stalks fresh lemongrass, tough outer layers removed; Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

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Servings: 6

Author : Long Grain, Camden, ME

recipes cilantro coconut

Instructions

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Step 1

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.

Step 2

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.

Step 3

Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.

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