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October 10, 2018

Thai Coconut Soup – Tom Kha Gai

Thai Coconut Soup - Tom Kha Gai 2a

Thai Coconut Soup – Tom Kha Gai

1 cup uncooked Thai jasmine rice, rinsed

2 cups water

1 teaspoon oil

2 (14 ounce) cans coconut milk

4 cups (1 quart) chicken or vegetable broth

6 kaffir lime leaves

1/4 cup galangal (or ginger root) peeled, finely chopped

2 tablespoons fish sauce

2 tablespoons lemongrass, finely chopped

1 tablespoon garlic, finely chopped

1 teaspoon sugar

4-6 Thai bird chili peppers, finely chopped (or Thai chili paste), to taste

1 pound chicken breast, cut to bite size pieces

4 cups shitake mushrooms, in bite size pieces

1 cup cherry tomatoes, cut in half

1 lime, or to taste, cut in half

1/2 cup cilantro, loosely chopped, or to taste

1/2 teaspoon chili oil

In a medium pot, bring rice, water and oil to a boil. Cover, reduce to simmer, and cook 15-20 minutes, or until water is evaporated. Fluff with fork. Meanwhile, in large soup pot, heat coconut milk, chicken broth, kaffir lime leaves, galangal, fish sauce, lemongrass, sugar, Thai chilies, and Thai chili paste. Bring to boil and reduce to simmer. Add chicken, mushrooms, and cherry tomatoes. Cook 10 minutes or until chicken no longer pink in middle.

Squeeze half lime into soup and stir. Ladle into bowls. Cut remaining half of lime into slices. Add as garnish. Serve with fresh cilantro and drizzle of red chili oil. Makes about 6 servings.