Tom Kah Gai

(Thai Chicken Coconut Soup)

4 Servings

 

3 cups chicken stock

2 inch freshly peeled ginger sliced in 1/4” slices**

3 stalks of lemongrass, trim-off upper part, cut the rest in 2” long pieces and bruised*

OPT.: 6 kaffir lime leaves torn in half (I use regular lime leaves)

1 1/2 Tbsp. brown sugar (or palm)

1 1/2 tsp. red chili paste (more or less to taste)

1 can coconut milk

1/2—3/4 pound boneless skinless chicken, but in bite size pieces

1 1/4 cups sliced white mushrooms

3 Tbsp. lime juice

2 Tbsp. fish sauce (I use THAI Kitchen)

2-3 fresh hot peppers, preferably Thai, but I use serranos

Fresh cilantro leaves for garnish

 

In a medium saucepan: Add the chicken stock, ginger, lemongrass, lime leaves, brown sugar and red chili paste. Bring to a boil over medium heat. 

 

Add the coconut milk then reduce the heat to a simmer. Add the chicken and mushrooms. Continue cooking until the chicken turns white—6-8 minutes.

 

Stir in the lime juice and fish sauce. Float the chilis peppers on top. Divide into bowls and sprinkle with fresh cilantro and serve.  

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*To bruise the lemongrass, lay the side of the blade on top and hit it with the side of your fist--it should split open

 

**You may want to to put the ginger, lemongrass and lime leaves in some cheesecloth and tie the top shut so that you can remove it when serving. Traditionally these are left in, but not eaten.