Tom Kha Gai Soup
Not my recipe, but the best I have had for tom kha gai soup
- Preparing Time: 25 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
- 1/4 cup lime juice
- 1 tsp. sugar
- 6 cups low-sodium chicken broth
- 1 inch piece ginger peeled
- 10 kaffir lime leaves or...
- 1 tbsp lime zest and...
- 1 1/2 lb. skinless boneless chicken thighs cut into 1†pieces
- 8 oz shiitake oyster or maitake mushrooms, stemmed, caps cut into bite-size pieces
- 13.5 oz can coconut milk
- 2 tbsp. fish sauce (such as nam pla or nuoc nam)
- 2 stalks fresh lemongrass tough outer layers removed
- chili oil cilantro leaves with tender stems and lime wedges (for serving)
- Carbohydrate 3.55341526574598 g
- Cholesterol 94.120416775 mg
- Fat 18.0465686238598 g
- Fiber 0.0403333339857392 g
- Protein 26.877561001199 g
- Saturated Fat 13.1999902539889 g
- Serving Size 1 1 Serving (465g)
- Sodium 660.416261723674 mg
- Sugar 3.51308193176024 g
- Trans Fat 1.64420885251856 g
- Calories 280 calories
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4†pieces. 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. Strain broth into clean saucepan; discard solids. Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
