Thai Tom Kha Gai Soup

By: Karin DelSignore

Ingredients:
  • 4c chicken broth
  • 1 (13 1/2 ounce) can coconut milk (regular, not lite)
  • 2 stalks lemongrass , sliced in large pieces
  • 2 tablespoons thai fish sauce
  • 3 garlic cloves minced
  • 3 limes, zest of
  • 3 limes, juice of
  • 2 tsp sriracha sauce
  • 2 inches fresh ginger peeled and sliced thin
  • 4 cloves garlic , thinly sliced
  • 2 tablespoons coconut sugar
  • 2 boneless skinless chicken breasts , cubed in very small pieces
  • 8 ounces mushrooms , sliced
  • 1 small red bell pepper diced
  • 1 cup fresh cilantro chopped
Method:
  • In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on medium-high heat. 
  • Add lemongrass, ginger, lemon juice and lemon zest. Simmer 5 mins until fragrant.
  • Reduce heat to simmer, add garlic, mushrooms, fish sauce and sriracha sauce. Cover and cook 5 minutes.
  • When broth is simmering, add chicken and simmer until chicken is cooked through.
  • Add cilantro at the end.