Tom Kha Gai Soup (Thai Coconut Shop, Chicken)

When the winter temperatures have you craving a big bowl of soup, look no further than this recipe. Inspired by traditional soup-making techniques, this dish layers the flavor as you saute veggies and the result is a brothy—yet creamy—soup full of spice and flavor, bound to invigorate and refresh.

Level

Intermediate

Prep time

20 minutes

Cook time

40 minutes

Serves

4-6

Cook it with our

Blacklock Deep Skillet With Lid

Ingredients

Main Ingredients

  • 2 tablespoons coconut oil
  • 1 white onion, sliced thin
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, peeled and cut into 6 slices
  • 2 stalks lemongrass, cut into four, 2-inch pieces and pounded
  • 1 ½ tablespoons red curry paste
  • 4 cups low sodium chicken broth
  • 2 pounds chicken breast, sliced to ¼-inch thin and cut into 1-inch pieces
  • 8 ounces shiitake mushrooms, sliced
  • 2, 13.5-ounce cans coconut milk
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
Garnishes

  • Cilantro
  • Lime wedges
  • Chili oil

Directions

  1. Gradually heat coconut oil over medium heat for 3-4 minutes. Add onion, garlic, ginger, lemongrass, and curry paste. Cook for 4-6 minutes.
  2. Once the onions soften, add chicken broth and bring to a boil. Add chicken and mushrooms, cover, and simmer for 10 minutes. Remove the lid and continue to cook until the chicken is cooked through, approximately 15 minutes.
  3. Add coconut milk, sugar, fish sauce, and lime juice. Stir to combine, 5 minutes. Add salt and pepper to taste. Remove the ginger and lemongrass with a slotted spoon.
  4. Garnish with cilantro, chili oil, and lime wedges. Serve immediately.

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