Tom Kha Gai
Modified recipe from Bon Apetite
What you will need
1 lb. chicken tenderloin
8 oz. mushrooms
6 cups chicken broth
1 can coconut milk
1/4 cup lime juice (2 limes)
1 tbsp lime zest
1 tbsp lemongrass paste
1 inch piece of ginger peeled
2 tbsp fish sauce
1 tsp + 4 oz of sugar (I like my coconut soup very sweet, so I advise starting with 1 tsp. and add.)
Cilantro for serving
How to cook
1
Use back of knife to lightly smash ginger. Bring lemongrass, ginger, lime zest, lime juice and broth to a boil in a large saucepan.
2
Reduce heat to simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.
3
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. Serve with cilantro.
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