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Tom Kha Gai

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Recipe Summary Tom Kha Gai

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

Ingredients | Tom Rosenthal Singer Wife

3 cups chicken broth

1 (14 ounce) can coconut milk

¼ cup sweet red chile sauce

3 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons brown sugar

1 (1 1/2 inch) piece fresh ginger, sliced

10 kaffir lime leaves, torn and bruised

1 ½ pounds skinless, boneless chicken breast halves - cut into strips

1 (15 ounce) can straw mushrooms

1 cup coarsely chopped onion

1 zucchini, sliced

1 lemongrass stalk, chopped

1 bunch fresh basil, chopped

Directions

Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.

Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

I pick up kaffir lime leave at an Asian market in Seattle and I've found that they keep really well in the freezer. You can also buy them online - fresh, dried, or powdered.

I also sub fresh lemongrass with a squeeze of lemongrass paste, as fresh is not available in my local store.

Info | Tom Rosenthal Singer Wife

prep: 20 mins cook: 25 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Tom Kha Gai

Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,