Thai Chicken Soup | America's Test Kitchen

Name: Thai Chicken Soup | America's Test Kitchen
Total time: 50 min
Ingredients: 1 teaspoon vegetable oil; 3 stalks lemongrass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise; 3 large shallots, chopped; 8 sprigs fresh cilantro leaves, chopped coarse; 3 tablespoons fish sauce; 4 cups low-sodium chicken broth; 2 (14-ounce) cans coconut milk, well-shaken; 1 tablespoon sugar; 1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4-inch slices; 1 pound boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below); 3 tablespoons fresh lime juice from 2 to 3 limes; 2 teaspoons red curry paste (Thai); 1/2 cup fresh cilantro leaves; 2 serrano chiles, sliced thin; 2 scallions, sliced thin on bias; 1 lime, cut into wedges

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Traditional tom kha gai relies on ingredients such as galangal and makrut lime leaves to achieve bright, complex flavor. Our pared-down version gets these from store-bought red curry paste.

Keywords

Thai
Poultry
Asia
Soups
Chicken
Main Courses

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Ingredients

1 teaspoon vegetable oil
3 stalks lemongrass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro leaves, chopped coarse
3 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well-shaken
1 tablespoon sugar
1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4-inch slices
1 pound boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
3 tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons red curry paste (Thai)
1/2 cup fresh cilantro leaves
2 serrano chiles, sliced thin
2 scallions, sliced thin on bias
1 lime, cut into wedges