Chicken Coconut Soup with Lemongrass
Chicken Coconut Soup with Lemongrass One of the most-requested dishes in Thai restaurants is this soup, called tom kha gai.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Can opener
- Grater
- Citrus press
Ingredients
- 4 cups chicken broth
- 8 large slices peeled fresh galangal or 4 <br> &nbsp slices peeled fresh ginger
- 1 large lemongrass stalk, cut into 2-inch pieces, <br> &nbsp crushed
- 16 fresh makrut lime leaves, torn in half, or grated zest of 1 large lime
- 2 cans (each 14 oz.) coconut milk
- 1/4 cup lime or lemon juice
- 2 to 3 Tbs. Thai fish sauce
- 2 Tbs. light brown sugar
- 1 Tbs. red chili paste
- 1 lb. boneless, skinless chicken breasts, cut into <br> &nbsp bite-size pieces
- 1/2 lb. fresh white mushrooms, brushed clean and <br> &nbsp thinly sliced
- 5 small fresh red or green chilies, sliced <br> &nbsp crosswise paper-thin
- Fresh cilantro leaves for garnish
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