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Tom Kha Gai Soup

This Tom Kha Gai soup may not be 100% authentic, but I'd take this over take out any day! It's really easy and is a little limey, so creamy of the coconut milk, has a nice back heat from the cayenne, and is full of tender chicken!

This Tom Kha Gai soup may not be 100% authentic, but I'd take this over take out any day! It's really easy and is a little limey, so creamy of the coconut milk, has a nice back heat from the cayenne, and is full of tender chicken!

Ingredients

  • 1 pound  boneless skinless chicken breasts*
  • 3 tablespoons  vegetable oil
  • 2 (14 oz) cans  coconut milk
  • 2 cups  chicken broth
  • 1 (4 oz)  white mushrooms sliced
  • 1 (1 inch) piece  ginger peeled and halved
  • 3 tablespoons  fish sauce
  • 1/4 cup  freshly squeezed lime juice
  • 1/4 teaspoon  cayenne pepper or more to taste
  • 2 stalks  fresh lemongrass tough outer layers removed, and cut into 4 pieces
  •  thinly sliced green onion for garnish
  •  chopped fresh cilantro for garnish

Instructions

  • Cut chicken into chunks. Heat pan over medium heat. Add in oil and chicken and sauté for to 2 to 3 minutes. Salt slightly. The chicken won’t be cooked through, it’ll continue to cook in the soup later on.
  • In a pot, bring coconut milk and chicken broth to a barely simmer over medium heat. Whisk to break up milk.
  • Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder and lemon grass. Simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes. You may need to lower heat.
  • Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over steamed brown rice!

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