Easy Tom Kha (Thai Coconut Soup) Recipe
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Category: |
Category: |
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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
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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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