Tom Kha Gai
Thai coconut chicken Soup
Ingredients
- 12 oz chicken breast
- 1 large red bell pepper
- 1 small yellow onion
- 6 oz sliced mushrooms
- coconut oil
- 5 cloves garlic
- 2 cans coconut milk
- 3 cups chicken broth
- 3" piece od Galangal
- 10 kaffir lime leaves
- 2 stalks lemongrass
- 1 tbsp Thai red curry paste
- 1 Thai chili pepper
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 1 lime, juiced
- salt and pepper
- Cilantro, green onions, lime and Thai basil for serving
Instructions
- Slice the chicken into thin strips. Also cut the red bell pepper and onion into strips. Mince the garlic. Cut the ends of the lemongrass off and then pound it down a little bit and cut in about 4" length. Peel the galangal and slice in 1/4" thick slices. Cut the end off of the chili pepper.Heat up some coconut oil and add the chicken, red bell pepper and onions. Cook for 3-4 minutes then add the garlic and the mushrooms. Cook for another few minutes then add the red curry paste and cook stirringly for a minute before adding the chicken broth, galangal slices, lemongrass and kaffir lime leaves. Tear the leaves in two and bruise them a little bit because that releases the flavor better. Add the palm sugar and the chili pepper, fish sauce and juice of one lime and salt and pepper. Cook for 15 minutes. Add the coconut milk and cook for another 10-15 minutes. Check for seasoning then serve with herbs on top and extra lime juice if desired.