Name: Tom Kha Gai (Thai Coconut Chicken Soup) Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 8
Ingredients: 2 fresh lemongrass stalks; 2 tbsp fresh ginger; ¼ cup fresh lime juice; 6 cups good-quality chicken stock; 4 Green Onions; 2 cups chicken; 8 oz white mushrooms; 27 oz coconut milk; 2 tbsp fish sauce; 3 tbsp coconut sugar

How To Make Tom Kha Gai (Thai Coconut Chicken Soup)

Tom kha gai is a Thai soup with shredded chicken, coconut milk, mushroom, lemon grass, and herbs and spices. It’s a meal that’s both creamy and comforting.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

2fresh lemongrass stalks,tough outer layers removed
2tbspfresh ginger,grated or finely-chopped
¼cupfresh lime juice,or 10 kaffir lime leaves
6cupsgood-quality chicken stock
4green onions,thinly-sliced with the white and parts separated
2cupschicken,cooked, shredded
8ozwhite mushrooms,or shiitake or oyster mushrooms, or a combination of desired mushrooms, sliced
27ozcoconut milk,can
2tbspfish sauce
3tbspcoconut sugar,to taste, or use another favorite sweetener

Instructions

Using the back of a knife, lightly smash the lemongrass on a cutting board. Cut the lemongrass into 1-inch pieces, and add to a large stockpot.
Add lemongrass, ginger, fresh lime juice (or kaffir lime leaves), chicken broth, and the white parts of the green onions to the stockpot, and stir to combine. Bring to a boil over high heat.
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Strain out the broth and discard the solids, then return the broth to the stockpot.
Add cooked chicken, mushrooms, coconut milk, fish sauce, and sugar, and stir to combine.
Increase heat to medium-high until it reaches a simmer, then continue cooking for 1 to 2 more minutes until the mushrooms are cooked and softened, stirring occasionally. Taste and season with salt and pepper, if needed.
Serve immediately, garnished liberally with desired toppings and the green parts of the green onions.