I love Thai food, but have never tried to cook it before… this Tom Kha Gai soup seemed like a great place to start. The mix of sweet and savory flavors will leave you wanting more!
Here’s what you’ll need: Serves 4
1 can reduced-sodium chicken broth
1/4 cup sliced ginger (for a helpful video on how to peel ginger easily, click here.)
1 stalk fresh lemongrass, cut into 1 inch pieces
1 cup boned, skinned chicken diced into pieces
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 cup fresh cilantro
1/2 teaspoon paprika
optional: 1 tablespoon Thai fish sauce
1 cup jasmine rice.
In a saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to a boil.
Add chicken, mushrooms, lime juice, fish sauce, sugar, and paprika. reduce heat and simmer until chicken is firm and opaque (about 5 to 10 minutes). Discard lemongrass.
Garnish with cilantro.
I also like to eat this soup with jasmine rice, which is optional, but oh so good!