Thai Coconut Soup
My sister brought this soup to M's baptism. It was so good, I have been craving it so I made it Saturday. aloha_sushi 's was better, but it was still delicious. Try it, you'll love it!
Thai Coconut Soup (Tom Kha Gai)
1 tablespoon olive oil
2 tablespoons grated ginger
4 to 6 teaspoons Thai red curry paste
6 cups low sodium chicken broth
3 tablespoons fish sauce (soy sauce may be substituted)
2 (14 ounce) cans coconut milk
1 pound boneless skinless chicken breasts, trimmed and sliced thin
into 1-inch strips
1/2 pound white mushrooms, trimmed and sliced thin
3 tablespoons fresh lime juice
salt
1/2 cup whole fresh cilantro leaves
1. Heat the oil in a large stock pot over medium heat until
shimmering. Stir in the ginger and curry paste and cook for 1 minute.
Add 1/2 cup of the broth and stir until the curry paste dissolves.
Stir in the remaining broth and the fish sauce. Bring to a simmer and
cook, partially covered, for 15 minutes.
2. Stir in the coconut milk, chicken, and mushrooms. Simmer until the
chicken is cooked, about 5 minutes. Stir in the lime juice and season
with salt. Sprinkle the bowls of soup with the cilantro leaves before
serving.
Thai Coconut Soup (Tom Kha Gai)
1 tablespoon olive oil
2 tablespoons grated ginger
4 to 6 teaspoons Thai red curry paste
6 cups low sodium chicken broth
3 tablespoons fish sauce (soy sauce may be substituted)
2 (14 ounce) cans coconut milk
1 pound boneless skinless chicken breasts, trimmed and sliced thin
into 1-inch strips
1/2 pound white mushrooms, trimmed and sliced thin
3 tablespoons fresh lime juice
salt
1/2 cup whole fresh cilantro leaves
1. Heat the oil in a large stock pot over medium heat until
shimmering. Stir in the ginger and curry paste and cook for 1 minute.
Add 1/2 cup of the broth and stir until the curry paste dissolves.
Stir in the remaining broth and the fish sauce. Bring to a simmer and
cook, partially covered, for 15 minutes.
2. Stir in the coconut milk, chicken, and mushrooms. Simmer until the
chicken is cooked, about 5 minutes. Stir in the lime juice and season
with salt. Sprinkle the bowls of soup with the cilantro leaves before
serving.