Thai Coconut Chicken Soup (Tom Kha Gai)
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the Soup:
1 tablespoon vegetable oil
1 medium onion, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1-2 stalks lemongrass, cut into 2-inch pieces and smashed
3-4 kaffir lime leaves (if available), torn into pieces
1-2 Thai bird chilies, smashed (adjust to taste)
4 cups chicken broth
1 can (14 oz) coconut milk
1 pound (450 g) boneless, skinless chicken breasts or thighs, thinly sliced
1 cup mushrooms, sliced (shiitake, button, or cremini)
1 cup cherry tomatoes, halved
1 tablespoon fish sauce (adjust to taste)
1 tablespoon lime juice (adjust to taste)
1 tablespoon brown sugar or honey (optional, for balance)
Fresh cilantro, chopped (for garnish)
Fresh Thai basil or mint (for garnish, optional)
For Serving:
Cooked jasmine rice
Instructions:
Prepare the Soup Base:
Sauté Aromatics:
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