Andrew's Tom Kha Gai
Description
Chicken is simmered in coconut milk with galangal, lemongrass, and green onion in this tom kha gai soup, a fresh Thai lunch or dinner recipe.
Ingredients
•
4 cups chicken stock
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1 stalk lemongrass, cut into 2-inch pieces
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4 ounces galangal, cut into 2-inch pieces
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1/4 cup chopped fresh cilantro
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3 tablespoons sliced green onion
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10 makrut lime leaves
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3 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
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1/4 cup fish sauce
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1 tablespoon white sugar
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1/2 teaspoon red pepper flakes
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3 (14 ounce) cans coconut milk
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1 (8 ounce) package shiitake mushrooms, sliced
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1 (8 ounce) package cremini mushrooms, sliced
Directions
1
Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and lime leaves. Stir, reduce heat, and simmer for 5 minutes.
2
Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.