THAI COCONUT SOUP

Here’s a recipe for Thai Coconut Soup, also known as Tom Kha Gai:

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 4 cups chicken broth
• 2 cans (13.5 oz each) coconut milk
• 2 stalks lemongrass, smashed and cut into pieces
• 3-4 slices galangal or ginger
• 4-6 kaffir lime leaves, torn into pieces
• 2-3 Thai bird’s eye chilies, sliced (adjust according to spice preference)
• 8 ounces mushrooms (such as straw mushrooms or button mushrooms), sliced
• 1 medium onion, sliced
• 3-4 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar
• Optional garnishes: chopped cilantro, sliced green onions, Thai basil leaves, sliced red chili

Instructions:

1. In a pot, bring the chicken broth to a simmer over medium heat.
2. Add the coconut milk, lemongrass, galangal or ginger slices, kaffir lime leaves, and Thai bird’s eye chilies to the pot. Let it simmer gently for about 5-10 minutes to infuse the flavors.
3. Add the sliced chicken breast to the pot and cook until the chicken is cooked through, about 5-7 minutes.
4. Stir in the sliced mushrooms and onions. Let the soup simmer for another 3-5 minutes until the mushrooms are tender.
5. Season the soup with fish sauce, lime juice, and palm sugar or brown sugar. Adjust the seasoning according to your taste preferences by adding more fish sauce for saltiness, lime juice for acidity, or sugar for sweetness.
6. Remove the lemongrass, galangal or ginger slices, and kaffir lime leaves from the soup before serving.
7. Ladle the Thai Coconut Soup into bowls and garnish with chopped cilantro, sliced green onions, Thai basil leaves, and sliced red chili, if desired.
8. Serve hot and enjoy the aromatic and flavorful Thai Coconut Soup!

This soup is perfect as a starter or as a light meal on its own. You can also serve it alongside steamed rice for a more substantial meal.