Of all the different types of Asian food, Thai is my favorite. I love the spicy, super flavorful dishes so much.
Today has been a cold day, full of warnings of freezing rain. I thought this coconut based soup would warm us right up. Tom Kha Gai is a soup that I’ve ordered at restaurants since I can remember; I figured I’d give it a go. It’s velvety, and full of flavor that you can easily develop yourself!
2 stalks lemongrass
1 5 inch piece of ginger (peeled and cut into pieces)
1 red chili seeded and chopped
1/4 cup lime juice
1 tbs lime zest (about 2 limes)
5 cups chicken broth
8 ounces sliced mushrooms
1/2 pound diced chicken breast
1 can coconut milk
3 tbs fish sauce
2 tbs sugar
1 tsp chili paste
s & p to taste
cilantro & sliced limes for garnish
First- peel ginger and chop into one inch pieces. Then zest limes, and juice; set aside. Remove thick outer layer of lemongrass, chop into three inch pieces. Smash lemongrass with the back of a knife to release flavors and aromas. Remove seeds from chili pepper, and dice (if you’re not into spicy you can leave this one out). Over medium heat, combine lemongrass, lime juice, lime zest, ginger and chicken broth. Bring to a boil, and reduce to a simmer for 8-10 minutes. With a slotted spoon, remove all solid ingredients from broth and discard.
Slice mushrooms, and add to broth. Bring to a boil, and simmer 10 minutes. Next add diced chicken, coconut milk, fish sauce, sugar and chili paste. Continue simmering for 20 minutes. Season with salt and pepper to your liking.
Serve in bowl, and top with cilantro and lime slices.
Not going to lie, I just ate three bowls of this while watching WWII in Color on Netflix. Hope you too have a cozy night in with this soup!