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Tom Kha Gai
Tom Kha Gai
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Thai chicken coconut soup with spicy broth and fresh basil simmered to perfection.
Ingredients:
  • 3 cups chicken broth
  • 1 (14 ounce) can coconut milk
  • 0.25 cup sweet red chile sauce
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 (1 1/2 inch) piece fresh ginger, sliced
  • 10 makrut lime leaves, torn in half
  • 1.5 pounds skinless, boneless chicken breast halves - cut into strips
  • 1 (15 ounce) can straw mushrooms
  • 1 cup coarsely chopped onion
  • 1 zucchini, sliced
  • 1 lemongrass stalk, chopped
  • 1 bunch fresh basil, chopped
Instructions:
  • Combine chicken broth and coconut milk in a stockpot over medium heat. Stir in chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Simmer gently for 15 minutes to let the flavors meld.
  • Strain out ginger and lime leaves from the stockpot. Return broth to pot and bring to a simmer. Cook chicken in broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil. Simmer until onion softens, about 3 minutes.

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