Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients:

Servings:
4 4

4

Servings Size

• 
  

• 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.