Friday, August 23, 2013

Tom Kah Gai



2 in of Ginger, peeled 

1 Tbsp lime zest and 1/4 C Lime Juice
6 C Chicken Broth
1 1/2 Lb Chicken Breasts, cut into 1 in pieces
8 oz Mushrooms, chopped
1 13.5 oz Can Coconut Milk
2 Tbsp Fish Sauce
1 tsp Sugar
2 stalks fresh Lemongrass, outer layer removed
Salt and Pepper


Using the back of a knife, smash lemongrass and ginger. Cut lemongrass into 4 inch pieces

Bring lemongrass, ginger, lime, and broth to a boil in a large saucepan.

Reduce heat and simmer for 10 minutes. Strain broth into a clean saucepan.

Lightly season the chicken with salt and pepper.

Add chicken and return to a boil. Reduce the heat and add the mushrooms. Simmer for 20-25 minutes or until chicken is cooked.

Stir in coconut milk, fish sauce, and sugar.

Pour soup into bowls and top of with fresh cilantro and lime wedges.