Thai Chicken Soup (Tom Kha Gai)
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 stalk lemongrass, use lower 1/2, peel off outer leaves, cut in 1/2-inch slices
- 3-4 garlic cloves, rough chop
- 4 inch ginger, sliced
- 946.0 ml chicken broth
- 1133.98 g chicken thighs, cut in bite-sized pieces (skinless & boneless)
- 340.19 g mushrooms, quartered
- 1 red onion, sliced with grain
- 1 bunch cilantro, rough chop
- 2 limes, juice of
- 382.71 g can coconut milk
- 382.71 g can light coconut milk
- 9.85 ml red curry paste
- 44.37 ml fish sauce
- 1 jalapeno chile, for garnish
directions
- Put lemon grass, garlic, and ginger in pot with chicken broth. Simmer on low heat for ½ hour, then strain into soup.
- In a little vegetable oil, cook thighs in their own juices for about 5 minutes.
- Add mushroom and cook 5 more minutes.
- Add curry paste, fish sauce and lime juice, and stir. Pour in the strained stock, add the coconut milk and simmer for 15-20 minutes.
- Add onions and simmer 5 more minutes.
- Turn off heat and add the chopped cilantro. Stir.
- Serve with lime pieces, more cilantro, and sliced jalapeno on the table for diners to add.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.