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Tom Ka Gai ต้มข่าไก่ (coconut chicken soup)


This is by far the most popular soup in all of Thailand! It is often said this is Thailand's version of our chicken noodle soup recipe =)

INGREDIENTS

Serves 4

2 cups homemade, unsalted, chicken stock or store bought low sodium chicken broth/stock
1.5 cup coconut milk
1 tsp sea salt
1 lb organic chicken thighs, cut into bite-sized pieces
1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
10 – 15 rounds galangal, can be bought at asian markets
4-5 Kaffir lime leaves, roughly torn into big chunks, can be bought at asian markets
3-4 Thai chilies, bruised or cut into large pieces, can be bought at asian markets
1.5 – 2 Tbsp fish sauce, I like Red Boat Brand, can be bought at asian markets
1 tsp coconut sugar
150g Oyster mushrooms, torn into pieces or beech mushrooms
2-2.5 Tbsp lime juice

INSTRUCTIONS

Bring chicken stock to a boil, then add sea salt and chicken. Let simmer gently for 20 minutes or until chicken is fork tender.

Add coconut milk, lemongrass, galangal, kaffir lime leaves, chilies, half the fish sauce, and coconut sugar. Simmer for 3-5 minutes to infuse.

Add mushrooms and cook for another 1-2 minutes

Taste and add more fish sauce as needed. Turn off the heat and add lime juice.

*The herbs are meant for infusion only and not meant to be eaten. Please inform your guests or remove them before serving.


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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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