Tom Kha Gai Soup
Total Time: 45 minutesYield: 6 Servings
Source: 40aprons.com
Category: Soup
Ingredients
1 tablespoon Vegetable Oil1⁄2 whole Onion (chopped)
4 whole Thai Chilies (sliced)
1 whole Ginger (3 1/4-inch, sliced)
2 cloves Garlic (chopped)
1 whole Lemongrass (pounded, sliced 2-inches)
4 whole Kaffir Lime Leaves (torn)
2 tablespoons Tom Yum Paste
4 cups Chicken Broth
4 cups Coconut Milk
2 whole Chicken Thighs (cut into cubes)
8 ounces Mushrooms (sliced)
1 tablespoon Sugar
3 tablespoons Lime Juice
2 1⁄2 tablespoons Fish Sauce
3 whole Green Onions (sliced)
1⁄4 cup Cilantro (chopped)
Directions
- In a medium pot, heat the vegetable oil over medium heat. Add the onion, garlic, chile, ginger, lemongrass, kaffir, and paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
- Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics and discard. Add in coconut milk, chicken, and mushrooms. Simmer until chicken pieces are just cooked through.
- Add fish sauce, sugar, and lime juice, plus more of each to taste. Cook 2 minutes.
- Add green onions and cilantro. Ladle into serving bowls and serve.