Tom Kha Gai Recipe: A Thai Coconut Chicken Soup

Ingredients

• Lemongrass

  Freshdirect

  ¾ cup chopped raw or 51g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  2 cup or 480g

• Chili powder

  Spices

  1 tbsp or 8g

• Mushrooms

  White, raw

  1 ½ cup, pieces or slices or 105g

• Lime juice

  Raw

  ½ lime yields or 22g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Chicken broth

  Soup, canned, ready-to-serve

  8 cup or 1.92kg

• Ginger

  Spices, ground

  100g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Shallots

  Raw

  ½ shallot (medium) or 21g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

Directions

1. Crush the lemongrass stalks.
2. In a large pot over medium-low heat, combine broth, lemongrass and ginger.
3. Steep for 25 minutes.
4. Remove the ginger and lemongrass bits.
5. Add chicken, shallots, peppers, mushrooms and chili paste. Then bring to a boil.
6. Simmer on low for 20 minutes until chicken is cooked and veggies are soft.
7. Remove from heat and add coconut milk, lime juice and cilantro.
8. Serve warm.
9. (source: https://draxe.com/recipe/tom-kha-gai-recipe/)