Tom Kha-Style Chicken and Coconut Milk Soup | RICARDO

Name: Tom Kha-Style Chicken and Coconut Milk Soup | RICARDO
Total time: 42 min
Ingredients: 4 green onions, thinly sliced, white and green parts separated; 1 piece fresh ginger or galangal 3 inches (7.5 cm) long, washed and cut into 4 slices (see note); 1 stalk lemongrass, crushed; 1 tbsp (15 ml) vegetable oil; 6 kaffir lime leaves or 2 tbsp (30 ml) lime juice (see note); 4 cups (1 L) chicken broth; 1 lb (450 g) boneless, skinless chicken thighs, diced or thinly sliced; 4 oz (115 g) shiitake mushrooms, stems removed, thinly sliced; 2 tbsp (30 ml) fish sauce; 1-2 tbsp (15 to 30 ml) Thai chili paste or 2 lightly crushed bird’s eye chilies; 1 can (14 oz/398 ml) coconut milk; 3 tbsp (45 ml) lime juice; 2 tsp cane or brown sugar; 1 lime, cut into wedges; 1/4 cup (10 g) cilantro leaves

www.ricardocuisine.com

This hearty, comforting chicken and coconut milk soup is full of the aromas of Thai cuisine. With the pressure cooker, it becomes an ideal weeknight dish.

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Cooking tools:

Pressure cooker
Chef's knife
Cutting board
Measuring cup
Ladle

Ingredients

4 green onions, thinly sliced, white and green parts separated
1 piece fresh ginger or galangal 3 inches (7.5 cm) long, washed and cut into 4 slices (see note)
1 stalk lemongrass, crushed
1 tbsp (15 ml) vegetable oil
6 kaffir lime leaves or 2 tbsp (30 ml) lime juice (see note)
4 cups (1 L) chicken broth
1 lb (450 g) boneless, skinless chicken thighs, diced or thinly sliced
4 oz (115 g) shiitake mushrooms, stems removed, thinly sliced
2 tbsp (30 ml) fish sauce
1-2 tbsp (15 to 30 ml) Thai chili paste or 2 lightly crushed bird’s eye chilies
1 can (14 oz/398 ml) coconut milk
3 tbsp (45 ml) lime juice
2 tsp cane or brown sugar
1 lime, cut into wedges
1/4 cup (10 g) cilantro leaves