Thai Coconut Chicken Soup (Tom Kha Gai) with Mushrooms
- 20 ounces chicken stock
- 2-inch piece of galangal, peeled, half cut into slices, half cut into matchsticks
- 2 stalks lemongrass, ends trimmed, tough outer leaves removed, cut into 1-inch pieces
- 4 Kaffir lime leaves, crumpled by hand
- 1 (13.5 ounce) can coconut milk
- 1 pound boneless, skinless chicken breasts, sliced thinly against the grain
- 1/2 pound mushrooms (straw mushrooms if possible, but otherwise cremini or button), ends removed, sliced
- 1 tablespoon fish sauce, plus more for serving
- 1 tablespoon juice from 1 lime, plus more for serving
- 4 hot red chilis (such as Thai bird) ends trimmed, smashed with a knife
- Handful fresh cilantro leaves and tender stems
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- 1 lime, juice from (1 tablespoon)
- Cilantro, fresh stems leaves and tender (1 Handful)
- Kaffir lime, leaves (4)
- Lemongrass (2 stalks)
- Mushrooms (1/2 pound)
- Red chilis, hot (4)
- Meat
- Chicken breasts, boneless skinless (1 pound)
- Canned Goods
Chicken stock (20 ounces)- Coconut milk (1 (13.5 ounce) can)
- Condiments
- Fish sauce (1 tablespoon)
- Cooking & Baking
- Galangal (1 2-inch piece)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 15, 2012 (4 months ago).
95 people saved this recipe.
