Tom Kha Gai Soup

Food

Audio By Carbonatix

Tom Kha Gai Soup

serves 4-6

Ingredients:

• 6 cups chicken stock
• 1 (13.5-ounce) can full fat coconut milk
• 1 (about 1in) piece fresh ginger or galangal, peeled & crushed with back of knife
• 6 (2-inch) pieces lemongrass, tough outer parts removed, & crushed with the back of a knife
• 1 tablespoon red curry paste
• 2 tablespoons granulated sugar
• ½ medium white onion, thinly sliced
• 1 1/2 pounds boneless, skinless chicken breast, thinly sliced (this is easy to slice when placed in freezer for 15min)
• 8oz mushrooms, trimmed & thinly sliced (I like shiitake for this)
• 1-2 oz fish sauce (don’t skip this—it adds great flavor)
• ½ teaspoon sea salt
• zest of one lime 
• 2oz  fresh lime juice (from about 4 limes)
• ⅓ cup fresh basil leaves, plus more for serving
• Cilantro, for serving
• Cooked jasmine rice (optional)
• Chili paste, such as Sambal Oelek or red pepper flakes, for serving (optional)

A few notes on making this:

• This is an easy version of a Thai food favorite in my house— slightly spicy and perfect for cold wintry nights. 
• If you can’t find lemon grass, you can just use a little extra ginger
• Don’t skip the fish sauce—it adds amazing depth of flavor. 
• Serving with rice is optional but it adds heartiness to the soup. 
• Chicken is easily sliced thin if it’s slightly frozen 

Directions:

• In a large pot over medium-high heat, combine the chicken stock, coconut milk, ginger, lemongrass, curry paste, sugar and onion and bring to a boil. 
• Add the chicken, mushrooms and fish sauce. Reduce the heat to medium-low, and simmer until the chicken is white and firm, about 4 minutes. 
• Add the salt, lime zest, lime juice and basil and simmer until the basil is wilted, about 3 minutes. 
• Serve the soup over white rice with cilantro and chili paste, if desired.