Get Ready For Some Amazing Flavors With This Tom Kha Gai Soup Recipe
Servings: 6 servings
Ingredients:
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
6 C chicken broth
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
2 T GF fish sauce
Cilantro leaves with tender stems, and lime wedges (for serving)
Directions:
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 and fish sauce.
Divide soup among bowls. Serve with crushed red pepper, cilantro, and lime wedges.
Adapted from Epicurious