Tom Kha Gai (Chicken Coconut Soup)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon sugar
- 2 tablespoons fish sauce
- 6 cups low-sodium chicken broth
- 2 stalks fresh lemongrass, tough outer layers removed
- 1 1" piece ginger, peeled
- 10 kaffir lime leaves, or use 1 tablespoon lime zest and 1/4 cup lime juice
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
- 8 ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
- 1 13.5-ounce can coconut milk
- chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
- n/a cilantro leaves with tender stems
- n/a lime wedges
- Carbohydrate 13 g(4%)
- Cholesterol 111 mg(37%)
- Fat 34 g(52%)
- Fiber 1 g(5%)
- Protein 26 g(52%)
- Saturated Fat 18 g(88%)
- Sodium 646 mg(27%)
- Calories 449
Preparation 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.
Preparation 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.
