Tom Kha Gai (Chicken Coconut Soup)

Ingredients

• •2 stalks lemongrass
• •1 piece ginger
• •10 leaves kaffir lime leaves
• •6 cups low-sodium chicken broth
• •1½ pounds chicken thighs
• •8 ounces mushrooms
• •1 can coconut milk
• •2 tablespoons fish sauce
• •1 teaspoon sugar
• •1 serving garnishes
• •1 handful cilantro
• •1 lime lime

Cooking Instructions

1. 1.

   Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.

   10 min

2. 2.

   Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.

   25 min

3. 3.

   Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.

   5 min