Name: Spicy Thai Coconut Chicken Soup (Tom Kha Gai)
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 2129 ml chicken or vegetable broth; 1 ½ small bunches cilantro; 1 ½ (398 ml) cans coconut milk; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 1 ½ limes; 0.68 kg white mushrooms; 1 ½ medium yellow onions; brown sugar; chili-garlic sauce; fish sauce; salt; virgin coconut oil

Spicy Thai Coconut Chicken Soup (Tom Kha Gai)Spicy Thai Coconut Chicken Soup (Tom Kha Gai) — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

2129 ml chicken or vegetable broth

1 ½ small bunches cilantro

1 ½ (398 ml) cans coconut milk

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

1 ½ limes

0.68 kg white mushrooms

1 ½ medium yellow onions

brown sugar

chili-garlic sauce

fish sauce

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Peel and thinly slice onions into half rings.

Heat a large pot over medium heat.

Peel and mince ginger and garlic.

Once the pot is hot, add oil and swirl to coat the bottom.

Add onion, ginger, garlic, and chili-garlic sauce to the pot. Cook, stirring frequently, until onion begins to soften, 4-5 minutes.

Add broth, coconut milk, sugar, fish sauce, and salt to the pot. Bring to a boil over high heat, then reduce heat to a simmer.

Thinly slice mushrooms.

Slice chicken crosswise into thin strips.

Add mushrooms and chicken to the pot and continue to simmer until chicken is cooked through, 10-12 minutes.

Meanwhile, using a fresh cutting board, trim green onions; cut crosswise into ¼-inch pieces.

Shave cilantro leaves off the stems; discard stems.

When the soup is done, juice limes into the pot and stir to combine.

To serve, divide soup between bowls. Top with green onions and cilantro. Enjoy!

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