Thai Chicken Coconut Soup (Tom Kha Gai) Recipe
- 14 ounces coconut milk
- 14 ounces chicken broth
- 6 ginger
- 1 stalk lemongrass cut in 1in pieces
- 1 pound chicken breast in 1in cubes
- 1 cup sliced mushrooms
- 1 tablespoon fresh lime juice
- 1 tablespoon vietnamese fish sauce or Thai, nuoc mam or nam pla
- 1 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, ginger, chicken, mushrooms, lime juice, fish sauce, sugar, chili paste, fresh basil, fresh cilantro
Taken from www.yummly.com/recipe/Thai-Chicken-Coconut-Soup-_Tom-Kha-Gai_-Recipe-1435230 (may not work)