Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients:

Servings:

4
  • 3 cups chicken stock (preferably low sodium)
  • 1 can coconut milk
  • 1 stalk lemongrass, lightly crushed
  • 4 fresh lime leaves (use 2 Tbl lime juice as substitute)
  • 1 tablespoon shrimp paste
  • 3 small Thai red chili peppers, thinly sliced (remove seeds for less spice)
  • 1 inch ginger, sliced
  • 3 tablespoons fish sauce (or more to taste)
  • 1 tablespoon soy sauce
  • 1/2 tablespoon palm vinegar (or white vinegar)
  • 1/2 drop bergamot oil (this really does make the soup)
  • 2 boneless chicken breasts, thinly sliced
  • 8 ounces mushrooms, thinly sliced
  • 1 bunch cilantro, roughly chopped
  • 2 small bok choy or 2 small other greens
  • 1 package bean thread noodles (clear, thin)

Directions:

Prep Time: 20 mins
Total Time: 1 hr
  1. 1 Gently simmer all but last 5 ingredients for 30 minutes.
  2. 2 Add chicken and mushrooms and simmer for another 5 minutes.
  3. 3 Add noodles, bok choi, cilantro.
  4. 4 Let stand 5 minutes.

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