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Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)

This Coconut Thai Soup is an excellent appetizer or great for a main served with rice noodles or rice. You have the option to add as many extra vegetables as you want in this soup.

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 12 ounces rice noodles, cooked to package directions
 6 cups chicken broth
 1 lemongrass stalk, or 3 tablespoons frozen prepared lemongrass
 1 inch ginger, grated
 4 kaffir limes leaves (fresh or frozen)
 1 red bell pepper, bite sized dice
 2 crowns broccoli, bite sized pieces
 1 cup shiitake, mini bellas or mushrooms, seemed and sliced
 1 pound chicken breasts, cut into bite sized pieces
 1 can (13.5 ounce) good-quality coconut milk
 2 tablespoons fresh lime juice
 2 tablespoons fish sauce
 1 teaspoon brown sugar (optional, according to taste)
 handful fresh cilantro leaves
 3 green onions, sliced
 serve with chili oil and lime wedges
1

Cook the noodles, rinse with cold water to stop the cooking. Set aside.

2

Use the back of a knife and lightly smash lemongrass and ginger. Trim the lemongrass into 4 inch pieces. Bring the lemongrass, ginger, lime leaves and broth to a boil in a large soup pot over medium high heat. Reduce the heat and simmer until flavors are combined, 8–10 minutes. Strain the broth and throw away the solids.

3

Add the chicken and return soup to a boil. Reduce heat, add mushrooms, red bell pepper and broccoli, bring to a simmer. Cook until the chicken is cooked through and mushrooms are soft, 20–25 minutes. Use a strainer if necessary. Mix in coconut milk, lime juice, fish sauce, and sugar.

4

Taste the soup & make adjustments according to taste. If you like it sweeter, add more sugar. Spicy, add chili oil. Saltier/brinier add more fish sauce. Creamier, more coconut milk.

5

Divide the noodles and soup among bowls. Serve with chili oil, cilantro, and lime wedges.

Ingredients

 12 ounces rice noodles, cooked to package directions
 6 cups chicken broth
 1 lemongrass stalk, or 3 tablespoons frozen prepared lemongrass
 1 inch ginger, grated
 4 kaffir limes leaves (fresh or frozen)
 1 red bell pepper, bite sized dice
 2 crowns broccoli, bite sized pieces
 1 cup shiitake, mini bellas or mushrooms, seemed and sliced
 1 pound chicken breasts, cut into bite sized pieces
 1 can (13.5 ounce) good-quality coconut milk
 2 tablespoons fresh lime juice
 2 tablespoons fish sauce
 1 teaspoon brown sugar (optional, according to taste)
 handful fresh cilantro leaves
 3 green onions, sliced
 serve with chili oil and lime wedges

Directions

1

Cook the noodles, rinse with cold water to stop the cooking. Set aside.

2

Use the back of a knife and lightly smash lemongrass and ginger. Trim the lemongrass into 4 inch pieces. Bring the lemongrass, ginger, lime leaves and broth to a boil in a large soup pot over medium high heat. Reduce the heat and simmer until flavors are combined, 8–10 minutes. Strain the broth and throw away the solids.

3

Add the chicken and return soup to a boil. Reduce heat, add mushrooms, red bell pepper and broccoli, bring to a simmer. Cook until the chicken is cooked through and mushrooms are soft, 20–25 minutes. Use a strainer if necessary. Mix in coconut milk, lime juice, fish sauce, and sugar.

4

Taste the soup & make adjustments according to taste. If you like it sweeter, add more sugar. Spicy, add chili oil. Saltier/brinier add more fish sauce. Creamier, more coconut milk.

5

Divide the noodles and soup among bowls. Serve with chili oil, cilantro, and lime wedges.

Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)

~ Marla Meridith

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