Ingredients for Thai Coconut Ginger Soup Or Tom Kha Gai
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups water
- 2 stalks lemongrass (bruised)
- 2 tablespoons fish sauce
- Fresh Lime Juice
- Fresh Ginger
- 1 tablespoon sugar
- Chicken Stock
- Chili Paste
- Straw Mushrooms
- Boneless Chicken
- Fresh Cilantro
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How to Make Thai Coconut Ginger Soup Or Tom Kha Gai
- In a large pot, combine 1 (13.5 ounce) can full-fat coconut milk, 2 cups water, 2 stalks lemongrass (bruised), 2 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons grated fresh ginger, and 1 tablespoon sugar. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes.
- Add 1-2 tablespoons red Thai chili paste (adjust to your spice preference), 1 cup chicken broth, 8 ounces mushrooms (sliced), and 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces). Simmer for 10-12 minutes, or until the chicken is cooked through.
- Before serving, remove the lemongrass and ginger using a slotted spoon. Garnish with 1/4 cup chopped fresh cilantro and serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
238g
Fat
100g
Carbs
23g