Thai Tom Kha Gai Soup
Easy to Make Yummy Soup
This has always been one of my favorite soups to order when I eat at Thai restaurants. My granddaughter had to have braces, that means we spent a lot of time in waiting and treatment rooms. Luckily for me her orthodontist had a good supply of magazines. I found this recipe in Family Circle February 2012.
My local grocery stores are limited in international ingredients, so I made a list and went right to a large grocery store that was next to the orthodontists office. I had to make another stop at an Asian market that was in the area. I came home and made it that night. It has been a go-to delicious soup ever since.
This soup is really easy to make. It's all about having the ingredients ready to cook. My daughter is a vegetarian so I simply substitute the chicken with firm tofu and use vegetable broth.
Tom Kha Gai Recipe
1 quart box chicken broth - low sodium
2 4” pieces of lemon grass - crushed
2” of ginger root - peeled and sliced
3 cloves garlic - minced
8 oz. Cremini mushrooms - sliced
2 tsp Thai chili-garlic paste adjust to taste
1 lb. broccoli florets
½ lb. chicken breast or thigh cut into ¾” pieces
1 red bell pepper - cut into matchsticks
1 - 14 oz. can coconut milk
¼ cup fresh lime juice
2 tbsp fish sauce
4 green onions - sliced
In a large pot heat bring chicken broth to a simmer. Add lemongrass and ginger simmer on medium high for 5 minutes to release the aromatics. Reduce heat, simmer, add garlic, mushrooms and chili paste. Cover and cook for 5 minutes. Stir in broccoli, chicken, red peppers and coconut milk. Simmer 5 minutes until chicken is fully cooked. Remove from heat and stir in lime juice and fish sauce. Serve in bowls, garnish with scallions.
- Prep all ingredients before you begin cooking. Once you begin cooking it goes quickly. 15 minutes cook time.
- To reduce calories substitute low fat coconut milk.
- Substitute with chicken ingredients for vegetable broth and tofu for a delicious vegetarian soup.