Tom Kha Gai (Thai-Style Chicken and Coconut Soup with Lemongrass)
The interplay of sweet, salty, and sour comes together in Tom Kha Gai, a flavorful Thai soup that's perfumed by lemongrass and spiked with hot peppers. This recipe is featured in my new cookbook - Broth and Stock which is published by Ten Speed Press and available through Amazon, Barnes and Noble and your local bookseller.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: Thai
Keyword: chicken, coconut, ginger, herbs
Servings: 6servings
Calories: 318kcal
Ingredients
4cupschicken foot stock
½poundshiitake mushroomsthinly sliced and stems reserved
Pour the stock into a large saucepan and bring it to a simmer over medium heat. Toss shiitake stems, chiles, lemongrass, ginger peelings, shallot skins and lime leaves into the simmering broth. Cover the saucepan, and let the aromatics infuse the broth with their flavors about twenty minutes.
Turn off the heat and strain the broth into a pitcher or jar through a fine-mesh sieve, discarding the solids. Wipe the saucepan clean. with a kitchen towel to remove any stray debris.
Return the flavored broth to the saucepan and then add mushroom caps, sliced ginger, and shallots. Spoon in the chopped chicken thighs. Stir the coconut milk, fish sauce, and palm sugar into the broth and simmer over medium heat until the vegetables soften and the chicken cooks through, turning an opaque white, about twenty-five minutes.
Ladle into soup bowls, garnish with sprigs of cilantro and Thai basil and serve with lime wedges alongside.