Tom Kha Gai (Coconut Chicken Soup)
|Source||Recipe adapted from Bon Appetit.|
|Cooking time||40 minutes|
|Total time||40 minutes|
Creamy, zesty, and warming, you’ll want this soup all fall and winter long. For a vegetarian twist, add sautéed veggie dumplings and/or silken tofu in place of chicken.
Using the back of a knife, lightly smash lemongrass and ginger. Cut the lemongrass into 4-inch pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan, compost solids.
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 coconut milk, fish sauce, and sugar.
Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.