Thai Chicken Coconut Soup [Tom Kha Kai]
Comments: For a hotter experience, serve topped with serrano pepper slices.
Servings: 4
IngredientsPreparation
  • 3 cups [750 mL] chicken broth
  • 1 [14-ounce / 398-mL] can coconut milk
  • 1/3 cup [80 mL] finely sliced galanga or ginger
  • 1 cup [250 mL] bite-size pieces boneless skinless chicken white
  • 1/2 cup [125 mL] straw mushrooms or sliced button mushrooms
  • 1 1/2 tablespoons [22.5 mL] lime juice
  • 2 tablespoons [30 mL] brown sugar
  • 1 tablespoon [15 mL] Thai fish sauce
  • 2 teaspoons [10 mL] Thai chile paste
  • 1/2 cup [125 mL] cilantro leaves, to serve
  • Combine chicken broth, coconut milk and galanga or ginger slices into a large saucepan.
  • Bring to a boil and stir for 1 minute.
  • Add chicken white pieces and stir for 1 minute.
  • Add mushrooms, lime juice, brown sugar, fish sauce and chile paste; stir for 1 minute.
  • Pour into individual soup bowls.
  • Top each serving with cilantro leaves, and serve.