Our Favorite Chicken and Coconut Soup - Thai Style

Name: Our Favorite Chicken and Coconut Soup - Thai Style
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Thai, Asian
Ingredients: 1 tablespoon oil; 1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk); 2 tablespoons fresh ginger (peel and finely mince); 1 clove garlic, finely minced; 1 small onion, sliced vertically to form thin strips; 2 tablespoons Thai red curry paste (I use Maesri brand); 2 tablespoons tom kha paste or 2 tablespoons tom yum paste; 6 cups chicken stock; 3 tablespoons fish sauce; 2 tablespoons sugar; 2 (14 ounce) cans unsweetened coconut milk; 1/2 teaspoon red pepper flakes; 1 dash Asian chili sauce (I use Sriracha brand); 1 -2 boneless skinless chicken breast, sliced into thin strips; 1 cup fresh mushrooms, sliced; 1 tomatoes, chopped; 1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's); 3 tablespoons fresh lime juice; cilantro leaf (to garnish)

Instructions

Prep:10minCook:35min

My husband and I love Tom Kha Gai and have tried it at many Thai restaurants. We prefer Thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, I think that I've finally come up with a really good recipe. I started with a recipe from the "The Best Recipe, Soups and Stews" cookbook and then modified it so that the flavor and ingredients closely match that of a soup that our favorite Thai restaurant serves. Now we can have delicious Tom Kha Gai without having to go out to eat. Part of the uniqueness of this recipe is that the ginger and lemon grass are finely minced as opposed to being left whole as in traditional Thai soup. The good thing about this is that you don't have to "fish out" ingredients while eating the soup.

Updated at: Sun, 12 Jan 2025 12:09:33 GMT