Thai Coconut Chicken Soup - Tom Kha Gai

Ingredients

• Limes

  Raw

  1 fruit or 67g

• Ginger

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Mushrooms

  Oyster, raw

  283g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 ½ cup or 360g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Chicken Bone Broth

  Kettle & Fire

  6 cup or 1.44kg

Directions

1. Start by heating the chicken broth in a soup pot on medium-high heat.
2. Whack the lemongrass stalks with the blunt end of a knife a few times to help release its aroma. Then cut it into about 4 1-inch pieces. Add them to the chicken broth along with the kaffir lime leaves, grated ginger and sea salt. (If you don't have kaffir lime leaves, you can use the juice of 1 lime plus its zest).
3. Let the broth simmer for about 20 minutes. Then strain out the solids.
4. Into the now-strained broth, add the chicken thighs and mixed mushrooms. You can use 10 oz. of just white mushrooms but using mixed mushrooms adds some different flavors to the soup that are very pleasant.
5. Let the chicken and mushrooms cook for 20 minutes.
6. Once the 20 minutes are up, take out the chicken thighs and shred them. Add them back in along with the cup of coconut cream and fish sauce.
7. Let this cook for about 5 minutes. Taste it and add more salt if necessary.
8. To serve, split among 4 bowls and garnish with chopped chili pepper (optional) and cilantro or parsley to taste. Enjoy!
9. Recipe by: Vicky (source: https://www.tasteaholics.com/recipes/soups/thai-coconut-chicken-soup-tom-kha-gai/)