Tom Kha Gai- Thai Chicken Soup in Coconut Milk Broth

Name: Tom Kha Gai- Thai Chicken Soup in Coconut Milk Broth
Ingredients: 1 quart chicken stock; 2 stalks lemongrass, white & pale green parts only, cut on the diagonol into 1‑inch pieces; 3 thai chilies, thinly sliced; 2 cloves garlic, crushed; 1 (13-ounce) can unsweetened coconut milk; 3 tablespoons asian fish sauce; 1 teaspoon sugar; 1 (8‑ounce) can straw mushrooms, rinsed; 5 limes, juice only; 3 fresh or dried kaffir lime leaves; 2 cups boneless, skinless chciken thighs, cut into 1‑inch chuncks; 1 pinch each salt and pepper; ¼ cup thai basil, leaves only optional; ¼ cup cilantro, leaves only optional; 3 long beans, chopped into 1‑inch pieces; 1 3‑inch pieces ginger, peeled and cut into ½‑inch chunks; 1 teaspoon thai curry paste

www.sippitysup.com

View full recipe on www.sippitysup.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.sippitysup.com.

Share this recipe:

Cooking tools:

Stockpot
Dutch oven
Citrus press
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Can opener
Colander
Wooden spoon
Ladle
Soup bowl
Serving bowl

Ingredients

1 quart chicken stock
2 stalks lemongrass, white & pale green parts only, cut on the diagonol into 1‑inch pieces
3 thai chilies, thinly sliced
2 cloves garlic, crushed
1 (13-ounce) can unsweetened coconut milk
3 tablespoons asian fish sauce
1 teaspoon sugar
1 (8‑ounce) can straw mushrooms, rinsed
5 limes, juice only
3 fresh or dried kaffir lime leaves
2 cups boneless, skinless chciken thighs, cut into 1‑inch chuncks
1 pinch each salt and pepper
¼ cup thai basil, leaves only optional
¼ cup cilantro, leaves only optional
3 long beans, chopped into 1‑inch pieces
1 3‑inch pieces ginger, peeled and cut into ½‑inch chunks
1 teaspoon thai curry paste