Thai Chicken Soup With Coconut (Tom Kha Kai)

Name: Thai Chicken Soup With Coconut (Tom Kha Kai)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 3 cups chicken stock; 5 1/2 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); 1/4 cup fresh lemon juice; 2 1/2 tablespoons fish sauce; 2 tablespoons brown sugar; 8 ounces mushrooms, sliced; 2 small chili peppers, diced

(2)

Recipe by msmia

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

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READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

3

cups chicken stock
5 ¹⁄₂

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)
¹⁄₄

cup fresh lemon juice
2 ¹⁄₂

tablespoons fish sauce
2

tablespoons brown sugar
8

ounces mushrooms, sliced
2

small chili peppers, diced

DIRECTIONS

Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
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.
Serve after removing ginger chunks & lemongrass pieces.

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