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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Easy Tom Kha (Thai Coconut Soup) Recipe

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This recipe for Easy Tom Kha (Thai Coconut Soup) is from A Cookbook for My Girls: The recipes you grew up with, 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:  
Nonstick cooking spray
8 oz. / 225 g oyster (or beech or brown)
mushrooms, roughly chopped
2 medium bell peppers, sliced
2 medium shallots,
finely chopped
2 medium tomatoes, chopped
1 medium lemongrass stalk,
sliced lengthwise, cut into
2-inch (5-cm) pieces
1 (1-inch / 2½-cm) piece fresh galangal (or fresh
ginger), finely chopped
3 cups / 720 ml low-sodium organic
chicken broth
14 oz. / 395 g raw chicken breast, boneless,
skinless, cut into bite-sized
pieces
2 tsp. fish sauce
2 tsp. coconut sugar
3 kaffir lime leaves
1 cup / 240 ml canned light coconut milk
1 medium lime, juiced
2 green onions, chopped
¼ cup / 5 g chopped fresh cilantro

Directions:
Directions:
1. Heat a wok over high heat until starting to smoke; lightly coat
with spray.
2. Add mushrooms, bell peppers, and shallots; cook, stirring
frequently, for 3 to 4 minutes, or until shallots are soft.
3. Add tomatoes, lemongrass, and galangal; cook, stirring frequently,
for 1 minute, or until fragrant.
4. Add broth, chicken, fish sauce, sugar, and lime leaves; stir to
combine, scraping up any browned bits from wok.
5. Bring to a boil; reduce heat to medium. Boil for 6 to 8 minutes, or
until chicken is fully cooked.
6. Remove from heat. Add coconut milk, lime juice, green onions, and
cilantro. Divide evenly between two serving bowls.

 

 

 

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