Prep Time: 30 minutes
Cook Method: Stovetop
Expert Advice
Tom Ka Gai Soup
Ingredients and Directions
Ingredients
- 6 cups good-quality chicken stock
- 1-2 chicken breasts sliced
- 1 lemongrass stalk
- 4 kaffir limes leaves (found at your local asian grocer)
- 1 cup shiitake mushrooms
- 1 thumb-size piece galangal or ginger, grated
- 1 Tablespoon of Thai Chili Paste
- 1 can good-quality coconut milk
- 2 Tbsp. lime juice
- 1 Tbsp. brown sugar
- 2 Tbsp. fish sauce
- handful fresh cilantro
- handful fresh basil leaves
Directions
Cut 1/2 off the top of the lemon grass stalk. Bruise the stalk by beating it gently with the side of soup can or a rolling pin -- you want to open it up a bit so when you place it into the broth it will release it's flavor easily. Place chicken broth in a pot over medium-high heat Add sliced chicken and mushrooms. Add the lemongrass, galangal or ginger, kaffir lime leaves and chili paste. Bring to a boil and cook until chicken is done. Turn heat down to medium. Add the coconut milk, fish sauce and brown sugar and simmer for a few minutes. Turn heat down to simmer and add the lime juice and basil leaves and stir through. Ladle soup into serving bowls and sprinkle with cilantro.
