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Coconut-Chicken Soup (Tom Kha Gai)
1 qt chicken stock
1 qt coconut milk, unsweetened
1 lb chicken thigh, skinless, cut in 1" pieces
4 whole green onions, sliced, with tops
13 oz. can straw mushrooms, drained or 8 oz fresh mushrooms, sliced
1 tsp fresh ginger, grated
1 tsp dried cilantro
4 Tbsp fish sauce
1 Tbsp lemon or lime juice
red chiles or red cayenne pepper, to taste, seeded and minced
1 tsp black pepper
Combine chicken broth and coconut milk in a large saucepan. Bring
to a boil. While broth is cooking, slice chicken breasts into
strips approximately 1/2-inch x 1/2-inch x 2-inches long. Slice
green onions, including tops. Slice mushrooms, if using fresh
mushrooms. Seed and mince chiles, if using them. When broth boils,
reduce heat to a simmer. Add chicken, onions, mushrooms, ginger,
cilantro, fish sauce, lemon or lime juice, chiles, and pepper.
Simmer gently for 15 - 20 minutes.
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Thai Soup 10