Tom Kha Gai (Thai Coconut Soup)
Lucinda
ingredients
- 1 tablespoon high temperature cooking oil
- 2 cloves garlic, minced
- 1-2 tablespoon red or masman curry (to taste)
- 2 cups chicken broth
- 2 14-oz cans light coconut milk
- 1 roasted chicken, white meat pulled from bone
- 1 tablespoon ginger, finely chopped
- 1 stalk lemongrass, finely sliced
- 2 cup mushrooms, quartered
- 1 stalk celery, finely sliced
- 2 scallions, finely sliced
- 4-5 medium tomatoes, quartered
- 1 handful cilantro, chopped
- 1/4 cup fresh lime juice
- 4 tablespoons fish sauce
- 1/2 cup brown sugar
directions
- 1
In a large soup pot, heat the oil and then add the garlic and curry. Stir until the aromas of the curry are released; pour in the chicken broth and coconut milk. Stir briskly to infuse garlic and curry into liquid. Bring to a boil, reduce heat and simmer for at least 5 minutes (or leave on stovetop while prepare remaining ingredients).
- 2
Add the ginger, chicken, lemongrass, mushrooms, celery, scallions, tomatoes and cilantro. Bring back to a boil.
- 3
Add lime juice, fish sauce and brown sugar. Simmer at low heat for at least 15 minutes.
Source: Lucinda
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