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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A wonderfully spicy and creamy soup that screams with flavor. The Thai name for this soup is Tom kha gai. Ingredients:
1 (14 ounce) can coconut milk |
1 (14 ounce) can chicken broth |
1 boneless skinless chicken breast |
1 cup sliced mushrooms |
1 tablespoon butter |
1 tablespoon fresh ginger |
2 thai chiles |
1 garlic clove |
2 shallots |
1 lime |
3 tablespoons fresh cilantro |
3 tablespoons fresh basil |
Directions:
1. Grill the chicken breast and shred it. Set aside.
2. Saute the mushrooms with the butter. Set aside.
3. Grind the ginger, shallots, chiles and garlic to make a paste. (you might want to add a little salt to help break down the spices into a paste).
4. In a sauce pan, combine the chicken broth, coconut milk and spice paste. Let simmer for 5 minutes.
5. Add the chicken and mushrooms to the soup.
6. Let simmer for 5 minutes.
7. Squeeze fresh lime into the soup to taste.
8. Serve with fresh cilantro and basil on top.
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