Tom Kha Gai (Thai Coconut Soup)
Ingredients
- 1 can coconut milk
- 4 cups chicken stock
- 1 lb boneless skinless chicken breast cut into small strips
- 1 stalk lemongrass halved and cut into four sections
- 1.5 inch galangal peeled and chopped
- 4 small kaffir lime leaves torn into pieces
- 1 serano pepper serano pepper minced
- 3 T fish sauce
- 2 limes juice of
- 4 ounces chanterelle mushrooms sliced in two
- 1 bunch cilantro
Instructions
- Bring the chicken stock to a simmer with the lemongrass, galangal and lime leaves.
- Add the lime juice and fish sauce, simmer again, and then the chicken, minced pepper, mushrooms and coconut milk.
- Continue simmering until the chicken has cooked through, about fifteen to twenty minutes.
- Ladle into bowls and serve with cilantro on top.
