Tuesday, January 12, 2016

Tom Kha Gai (Coconut Chicken Soup)


3 Chicken thighs
Lemon grass
13.5 oz coconut milk
6 cups chicken stock
Straw mushrooms
1 yellow onion
1/8 cup chopped ginger
1-2 table spoons chili paste
2 table spoons fish sauce
1 lime
Salt & pepper
Cilantro for garnish w/ wedge of fresh lime

Boil chicken stock, grated lime rind and juice from one lime, ginger and lemon grass for about 10 minutes to get the flavors going, discard the solid ginger and lemon grass. If you like it stronger, then put the lemon grass and ginger in a metal loose leaf tea container and boil the whole time. Add chopped chicken, mushrooms and onion into the pot and boil for 20 minutes. Then add the coconut milk, fish sauce and chili paste and let it boil another 10 minutes on low. Then serve with fresh cilantro and lime wedge.