Thai Coconut Ginger Soup or Tom Kha Gai |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A spicy rich soup that becomes an addiction! This recipe is a modification found on a can of Thai Kitchen brand coconut milk. Ingredients can be found in the Asian section of most super markets. Coconut milk can be found near other canned milk. Ingredients:
1 (14 ounce) can coconut milk (not sweetened!) |
1/2 cup water |
3 stalks lemongrass, cut in thirds and bruised |
6 tablespoons fish sauce |
1/3 cup fresh lime juice |
1 inch piece fresh ginger, sliced |
1 tablespoon sugar |
2 cups chicken stock |
1 tablespoon chili paste |
1 (15 ounce) can straw mushrooms, drained |
12 ounces boneless chicken, cubed |
fresh cilantro |
Directions:
1. Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
2. Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
3. Remove lemongrass and ginger before serving and garnish with cilantro.
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