Tom Kha Gai Soup
This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass, and coconut milk. It is topped with Sriracha, cilantro, and a squeeze of lime.
Servings: 4 servings
Ingredients
- 6 cups chicken stock
- 1/4 cup lime juice
- 2 stalks fresh lemongrass outer layer removed and stems bruised
- 1 fresh lime zested
- 1 inch piece fresh ginger peeled and grated
- 2 pounds skinless boneless chicken thighs cubed
- 8 ounces oyster mushrooms stems removed cut into bite size pieces
- 1 (13.5 ounce) can full fat coconut milk
- 1 tablespoons fish sauce
- 1 teaspoon brown sugar
- Chopped cilantro for topping
- Lime wedges for topping
- Sriracha for topping
Instructions
- In a large soup pot add chicken stock, lime juice, lemongrass stalks, lime zest and grated ginger.
- Bring to a boil, reduce heat to low and simmer for 20 minutes until fragrant.
- Remove lemongrass stalks and add in chicken and mushrooms. Increase heat to medium and cook for about 25 minutes until the chicken is fully cooked and the mushrooms are tender.
- Add in coconut milk, fish sauce and brown sugar. Stir to combine and simmer for 5 minutes.
- Serve in a large bowl topped with desired amount of cilantro, lime wedges and sriracha.