Thai Chicken Soup

thai chicken soup

Thai Chicken Soup  (Tom Kha Gai)


8 oz boneless chicken breast or thighs, cut into thin strips
2 T butter or olive oil
1 can coconut milk
2 cups chicken stock, preferably homemade
2 stalks lemongrass, cut into 3-inch lengths
6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices ginger
handful of fresh mushrooms, sliced
3 T fish sauce
3 T lime juice
chopped cilantro
4 hot chilies — optional

Using a deep saucepan, saute the chicken strips in butter or olive oil until white all over, about 5 minutes. Add coconut milk, chicken stock, lemongrass, kaffir lime leaves, ginger, and chilies (if using), and heat until it’s hot a thoroughly mixed. Add the mushrooms, fish sauce, and lime juice and stir to combine. Add the chopped cilantro just before serving.  Yum!

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