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Tom Kha Gai

by on February 7, 2013 in Creamy Soups, Soups February 7, 2013 Creamy SoupsSoups
See post on Kimberly @ The Daring Gourmet’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Tom Kha Gai, the highly popular Thai chicken soup in a coconut-infused broth.

Ingredients

  • ½ Tablespoons Vegetable Oil
  • 1-½ Tablespoon Thai Red Curry Paste
  • 3 cups Chicken Stock
  • 3 cups Unsweetened Coconut Milk
  • 1  Large Lemongrass Stalk, Trimmed And Cut Into 2-inch Pieces
  • 6  Thin Slices Fresh Galangal Or Ginger
  • 2  Thai Red Chiles, Seeded And Cut Into Thin Strips (use Less If You Prefer Less Spicy)
  • 3 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Asian Fish Sauce
  • 1 pound Boneless, Skinless Chicken Breast, Cut Into Thin Strips
  • 1 cup White Button Mushrooms, Thinly Sliced
  • Cilantro Or Thai Basil Leaves For Garnishing
  • Salt To Taste
  • Optional Garnish: Fresh Basil Leaves Or Cilantro

Preparation

Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.

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ruth on 2.12.2013

Made this last night. It was awesome! Couldn’t find lemon grass or Thai red chilies, so I added 1/3 of a red bell pepper and a couple squirts of sriracha sauce (and I used coconut oil rather than veg). Super tasty!

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