Tom Kha Gai Soup
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Tom Kha Gai Soup
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This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass, and coconut milk. It is topped with Sriracha, cilantro, and a squeeze of lime.
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Ingredients
- 6 cups chicken stock
- 1/4 cup lime juice
- 2 talks lemongrass outer layer removed and stems bruised, fresh
- 1 fresh lime zested
- 1 inch piece ginger peeled and grated, fresh
- 2 pounds chicken thigh cubed, skinless, boneless
- 8 ounces oyster mushrooms stems removed cut into bite size pieces
- 1 (13.5 ounce) can coconut milk full fat
- 1 tablespoons fish sauce
- 1 teaspoon brown sugar
- cilantro for topping, chopped
- lime for topping, wedges
- sriracha for topping
Instructions
- In a large soup pot add chicken stock, lime juice, lemongrass stalks, lime zest and grated ginger.
- Bring to a boil, reduce heat to low and simmer for 20 minutes until fragrant.
- Remove lemongrass stalks and add in chicken and mushrooms. Increase heat to medium and cook for about 25 minutes until the chicken is fully cooked and the mushrooms are tender.
- Add in coconut milk, fish sauce and brown sugar. Stir to combine and simmer for 5 minutes.
- Serve in a large bowl topped with desired amount of cilantro, lime wedges and sriracha.
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