The Pioneer Woman Tasty Kitchen
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Tom Kha Gai (Thai Coconut Chicken Soup)

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Level: Easy

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Description

A creamy sister to Tom Yum soup, Tom Kha is meant to be spicy and sour with a hint of creaminess from the coconut milk. An authentic and healthy version!

Ingredients

  • 3 cups Chicken Broth
  • 6 pieces Galangal Root, Smashed
  • 1 can (about 13 1/2 Oz. Size) Coconut Milk
  • 2 pieces Lemongrass, Cut Into Thirds And Smashed
  • 4 whole Shallots, Sliced And Smashed
  • 5 whole Lime Leaves, Smashed
  • 12 ounces, weight Shiitake Mushrooms, Sliced
  • 3 whole Thai Or Serrano Chiles, Smashed
  • 1 whole Rotisserie Chicken, Meat Shredded
  • 3 Tablespoons Lime Juice
  • 2 Tablespoons Fish Sauce
  • ½ teaspoons Salt
  • 1 bunch Cilantro, Chopped

Preparation

Prepare all the ingredients. Slice shallots and chilies before smashing them. Set all ingredients to the side and heat a large pot over medium high heat.

Bring chicken broth to a simmer and add galangal root. Simmer for 5 minutes.

Add coconut milk lemongrass, shallots, lime leaves, mushrooms, and chilies. Simmer for 5 minutes.

Stir in shredded chicken, lime juice, fish sauce, and salt and simmer for 2 minutes, until chicken is warmed. Stir in cilantro and remove galangal root, lime leaves, and lemongrass stalks. Serve.

Notes:
• The spice level from the dish will come from the chilies. Use more/less to your preference. Taste a small piece before adding so you can determine spice level.
• You can make this into a delicious Tom Yum soup by removing the coconut milk, increasing the chicken broth by 2 cups and increasing the amount of lime juice 2 tablespoons. Garnish with a lime wedge.

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