Tom Kha Gai (Coconut Chicken Soup)
Recipe adapted from Bon Appetit.
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.
Prep Time
0 minutes
Cook Time
40 minutes
Yield
6 Servings
Ingredients
ginger, fresh (1-inch piece, peeled)
10 kaffir lime leaves (or 1 tbsp lime zest and 1/4 cup lime juice)
6 cups stock, chicken
1 1⁄2 pounds chicken thigh (boneless, skinless, cut into 1-inch pieces)
8 ounces mushrooms, shiitake (or oyster, maitake mushrooms, stemmed, caps cut into bite-sized pieces)
13 1⁄2 ounces coconut milk (can)
1 tablespoon fish sauce
1 teaspoon sugar
2 lemongrass (stalks, outer layer removed)
chile oil (for serving)
cilantro (for serving)
lime (as wedges for serving )
Instructions
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.