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Spicy Thai Coconut Chicken Soup (Tom Kha Gai) Recipe

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This recipe for Spicy Thai Coconut Chicken Soup (Tom Kha Gai) is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp coconut oil
1 cup sliced mushrooms
1/2 cup red bell pepper, chopped
4 tsp fresh ginger, peeled and minced
1 stalk of lemongrass, halved lengthwise
4 cloves of garlic, minced
2 tsp sambal oelek (ground fresh chili paste)
3 cups chicken stock
1 cup coconut milk
1 can coconut milk (full fat)
4 tsp fish sauce
1 Tbsp sugar
2 cups shredded cooked chicken breast
1/2 cup green onion, chopped
3 Tbsp fresh cilantro, chopped
2 Tbsp fresh lime juice
1/2 tsp lime zest
Directions:
Directions:
1. Heat a Dutch oven over medium heat. Add coconut oil to pan and swirl to coat. Add mushrooms, pepper, ginger, garlic and lemongrass. Cook 3 minutes.
2. Add Chile paste, cook 1 minute
3. Add chicken broth, coconut milks, fish sauce and sugar, bring to a boil
4. Reduce heat to low, simmer for 10 minutes
5. Add chicken and heat thoroughly.
6. Remove lemongrass
7. Mix in lime juice and zest. Top with onions and cilantro and serve.
Personal Notes:
Personal Notes:
Audrey's favorite!

 

 

 

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