TOM KA GAI( SPICY COCONUT CHICKEN SOUP)

Tom Ka Gai( Spicy coconut chicken soup) image

Provided by Rebecca Thompson

Time 50m

Number Of Ingredients 17

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2 Tbsp grated fresh ginger
2 Tbsp peanut oil
1 tsp crushed red pepper
6 c reduced-sodium chicken broth
1/2 c uncooked jasmine rice
5 fresh kaffir lime leaves
1 stalk(s) fresh lemongrass (white part only)
3 c coarsely shredded cooked chicken
1 to 2 can(s) unsweetened coconut milk
1 c thinly sliced fresh button mushrooms
1 c red sweet pepper strips(1 medium pepper)
1/2 c chopped onion(1 medium onion)
1/4 c nam pla (thai fish sauce)
2 Tbsp snipped fresh cliantro
2 to 3 Tbsp lime juice
1/4 c green onions (optional)
handful sprig(s) cilantro sprigs (optional)

Steps:

1. In a large saucepan combine ginger,oil, and crushed red pepper. Cook and stir over medium heat for 2 minutes. Add broth; bring to a boiling. Stir in rice; reduce heat. Simmer,covered, for 15 to 20 minutes or until rice is tender.
2. Tear lime leaves in several places from edges toward the centers. Cut lemongrass into 1 inch pieces; bruise with the flat side of a knife. Stir lime leaves, lemongrass, chicken, coconut milk, mushrooms, sweet pepper, chopped onion, nam pla, and snipped cilantro into broth mixture. Bring to a boiling; reduce heat. simmer, uncovered , for 5 minutes.
3. Remove all Lime leaves and lemongrass from soup(not edible). Stir in lime juice. If desired each serving with green onions and cilantro sprigs; serve with lime wedges.