Easy Tom Kha Thai Coconut Soup

Name: Easy Tom Kha Thai Coconut Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai, Asian
Ingredients: 1 chicken breast, cut into strips; 1 egg white; 1 tablespoon cornstarch; 3 cups water; 2 tablespoons oil; 2 (14 ounce) cans coconut milk; 1 (14 ounce) can chicken broth; 2 cups sliced white mushrooms; 3 stalks green onions; 2 tablespoons cilantro, chopped; 2 tablespoons gingerroot, minced (fresh or bottled. You can even use powdered in a pinch); 4 tablespoons fish sauce; 1 tablespoon red chili sauce; 2 tablespoons lime juice; 2 tablespoons lemon juice; 1 lemon, zest of

Instructions

Prep:20minCook:30min

I know, I know, it's not authentic and it doesn't contain all the ingredients in the Thai name. But for poor, deprived college-town students like me, this is pretty close to what you can find at Thai restaurants. I'll eat it for dinner with some Thai tea (though I'm usually too lazy to make it), though it's not traditionally meant to be served as its own course. You could substitute shrimp or tofu for the chicken, just skip the velveting preparation. I velvet the chicken so it doesn't get tough in the soup, but you don't have to. If you don't, just sauté the chicken in some oil until it turns white and then cook it until it's done in the simmering soup.

Updated at: Sat, 23 Nov 2024 21:07:32 GMT