THAI CHICKEN SOUP WITH COCONUT (TOM KHA KAI)

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Thai Chicken Soup With Coconut (Tom Kha Kai) image

Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook

Provided by msmia

Categories     Asian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups chicken stock
5 1/2 ounces gingerroot, cut in chunks
12 inches lemongrass, stalk cut into 3 in pieces
1 lime, zest of (zest of one lime)
2 (15 ounce) cans coconut milk
1 chicken breast, thinly sliced
2 tablespoons chili paste (with tamarind)
1/4 cup fresh lemon juice
2 1/2 tablespoons fish sauce
2 tablespoons brown sugar
8 ounces mushrooms, sliced
2 small chili peppers, diced

Steps:

  • Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
  • Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
  • Serve after removing ginger chunks & lemongrass pieces.

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