Thai Chicken Soup (Tom Kha Gai)

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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