Thai Chicken Soup With Coconut (Tom Kha Kai) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Silky texture & makes your kitchen smell like Heaven according to a friend of mine. Original recipe from True Thai Victor Sodsook 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 |
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.
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