Thai Chicken Soup With Coconut (Tom Kha Kai)

msmia's Note:

Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3 cups chicken stock
• 5 ½ ounces gingerroot , cut in chunks
• 12 inches lemongrass , stalk cut into 3 in pieces
• 1 lime, zest of (zest of one lime)
• 2 (15 ounce) cans coconut milk
• 1 chicken breast , thinly sliced
• 2 tablespoons chili paste (with tamarind)
• ¼ cup fresh lemon juice
• 2 ½ tablespoons fish sauce
• 2 tablespoons brown sugar
• 8 ounces mushrooms , sliced
• 2 small chili peppers , diced

Directions:

1. Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
2. Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
3. Serve after removing ginger chunks & lemongrass pieces.

Reviews

[Debbie R.]

This was pretty good. Next time, I think I would use only two cups of chicken stock, and a chicken stock made from roasted bones for a deeper flavor. ETA: I increased this by one star because I made it too mild. I put in more of the seasonings today. It also had a chance for the flavors to meld overnight, and it was really good today. I still think I'd put in a little less stock, though.

[Chef #619121]

I used double the chicken and it was great. Great reheated the next day my co-worker wanted the recipe!