Recipe: Tom Kha Gai (Coconut Chicken Soup)

You don't have to be able to pronounce this to make it! Actually, it is easier to make then pronounce! Ha! This is such a flavorful soup, and it is different! A great different! So, light some candles because this tastes so so exquisite!

Tom Kha Gai

Yields 10 Servings

Ingredients:

Amount	Ingredient description
2 tbsp	Lemon grass puree
3 each	Ginger root
2 quarts	White chicken stock
1 lb	Chicken breast
8 oz	Straw mushrooms
2 tsp	Salt
6 tbsp	Fresh lime juice
6 tbsp	Fish sauce
1 tbsp	Granulated sugar
6 cups	Fat-free Coconut milk
6 each	Red bird eye chilis

Methods Of Preparation:

• There are many ways you can steam chicken, but I do that first in in a large stock pot with strainer.

• While chicken is cooking, peel ginger, small dice chilis, quarter mushrooms, and measure out ingredients.

• Pull the chicken out and let cool on cutting board.

• In a large stock pot, add stock and simmer for 20 minutes.

• Add other ingredients except chilies and coconut milk and simmer for 10 minutes.

• Small dice the cooled chicken breasts and add to the soup.

• Add chilies and coconut milk and serve.

Hint: When buying stock, refer to the post, All You Need To Know About Stock!

Hint: Steam chicken about 3/4 of the way. You want to finish it in the soup simmering process.

Hint; Red bird eye chilis are a little hard to find. Just use a really hot pepper. It brings a kick not fire. I promise! The coconut milk really tones it down.

Hint: You can use button mushrooms for a cheaper mushroom option.

Hint: A great garnish for the soup is cilantro.