Recipe: Thai chicken coconut soup (Tom Kha Gai)

Recipe: Thai chicken coconut soup (Tom Kha Gai)

by Karen Laedlein
Stripes Guam

This classic Thai chicken soup gets its rich flavor from quintessential Thai ingredients: coconut milk, lemongrass, ginger, turmeric, lime juice, chili, and cilantro. (30 minutes)

Ingredients

1 can (14 oz.) coconut milk (low fat works well)

2-3 cups water

¼ cup fresh lime juice

4-5 Tbsp. oyster sauce

1 tsp. ground turmeric

1 tsp. chili powder

2-3 tsp. ground ginger or 6 quarter-size slices fresh ginger

4 stalks fresh lemongrass, halved lengthwise and bruised or zest of one lemon

Sauté:

1 cup sliced mushrooms or 2 cans sliced mushrooms

1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks or use precooked rotisserie chicken

2 cans or packages baby corn sliced or frozen corn

Garnish options:

1/4 cup fresh basil leaves

1/4 cup fresh cilantro

Diced avocado

Preparation

In a medium saucepan, combine coconut milk, water, turmeric, chili powder, ginger, and lemongrass and bring to boil over high heat.

Add chicken, mushrooms, lime juice, oyster/fish sauce, Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.

Discard lemongrass. Garnish servings with basil, cilantro, and/or avocado.

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