Thai Chicken Coconut Soup (Tom Kha Gai)
- 1 can (14 oz.) coconut milk
- 1 can (14 oz.) reduced-sodium chicken broth
- 6 quarter-size slices fresh ginger
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
- 1 cup sliced mushrooms
- 2 tablespoons fresh lime juice
- 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 2 teaspoon sugar
- 1 teaspoon Thai chili paste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
- In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
coconut milk, chicken broth, quarter, fresh lemongrass, chicken, mushrooms, lime juice, fish sauce, sugar, chili paste, fresh basil, fresh cilantro
Taken from www.epicurious.com/recipes/member/views/thai-chicken-coconut-soup-tom-kha-gai-50184759 (may not work)