Ingredients for Tom Ka Gai Spicy Chicken Soup W Coconut Milk
- 6 cups Chicken Stock
- Lemongrass
- 1 inch Ginger, thinly sliced
- Kaffir Lime Leaves
- Chicken
- Straw Mushrooms
- 8 oz Mushrooms (cremini or shiitake), sliced
- 1 can (8 oz) Water Chestnuts, drained and sliced
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Lime Juice, plus more to taste
- 2 tablespoons Fish Sauce, plus more to taste
- 1 tablespoon Sugar (or to taste, adjust to preference)
- 1 can (13.5 oz) Full-fat Coconut Milk
- 1/4 cup Cilantro, chopped
- 2 Green Onions, thinly sliced
- Tomatoes
- Coconut Meat
- Thai Chiles
- 1-2 tablespoons Red Curry Paste (adjust to your spice preference)
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How to Make Tom Ka Gai Spicy Chicken Soup W Coconut Milk
- In a large stockpot or Dutch oven, combine chicken stock, lemongrass, ginger, and kaffir lime leaves. Slice the lime leaves along the veins almost to the midrib to release more flavor.
- Bring the broth to a gentle simmer over medium heat.
- Add sliced chicken, mushrooms, water chestnuts, salt, 2 tablespoons lime juice, and 2 tablespoons fish sauce.
- Simmer uncovered for 10-15 minutes, or until chicken is cooked through.
- Stir in coconut milk, cilantro, green onions, tomato, shredded coconut meat (if using), bruised chilies, and red curry paste.
- Gently simmer for another 5 minutes, stirring frequently to prevent scorching. Do not boil vigorously, as this can cause the coconut milk to separate.
- Taste and adjust seasoning with lime juice, fish sauce, and sugar as needed.
- Remove from heat and serve immediately. Garnish with extra cilantro and lime wedges if desired.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
467g
Fat
186g
Carbs
46g
