Tom Kha Gai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1” piece ginger, peeled
10 kaffir lime leaves
6 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 13.5-oz. can coconut milk
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
1 tsp. sugar
2 stalks fresh lemongrass, tough outer layers removed
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
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Directions: |
Directions:1. Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces.
2. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes.
3. Strain broth into clean saucepan; discard solids.
4. Add chicken and return to a boil.
5. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes.
6. Mix in coconut milk, fish sauce, and sugar.
7. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:10-15 mins |
Personal
Notes: |
Personal
Notes: We got this recipe from our favorite nearby Thai restaurant. If you can't find the kaffir lime leaves, you can sub in 1 Tbsp. lime zest and ¼ cup lime juice. Lemongrass is sometimes sold pre-ground in tubes - do NOT use this, as it's impossible to strain out, you will absolutely want to use the whole lemongrass stalk.
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