Tom Ka Gai (Coconut Chicken Soup)
- 1 whole Green Chili, Sliced Thin
- 1 bunch Cilantro Stems, And Chopped Fresh Leaves For Garnish
- 1-1/2 pound Boneless, Skinless Chicken Thighs (about 4)
- 2 cans (14 Oz. Can) Light Coconut Milk
- 2 cups Chicken Broth
- 1 stalk Lemongrass, Halved Lengthwise, Then Crosswise
- 1 piece Fresh Ginger (about 1 1/2 Inches) Sliced Into Coins
- 1/4 cups Lime Juice
- 1/4 cups Fish Sauce
- Except for the green chili and chopped cilantro leaves, bring all ingredients to simmer in a 5- to 6 quart Dutch oven. Reduce heat to low and simmer, partially covered, to blend flavors, 10 to 15 minutes. Drain broth discarding lemon grass, cilantro stems, and ginger; shred chicken thighs into bite-size pieces. Return broth to a simmer, add the shredded chicken and heat through. Serve, garnishing with sliced chilis and chopped cilantro.
green chili, cilantro, chicken, light coconut milk, chicken broth, stalk, fresh ginger, ubc, ubc
Taken from tastykitchen.com/recipes/soups/tom-ka-gai-coconut-chicken-soup/ (may not work)