Tom kha gai soup is really just Thai coconut chicken soup. It’s creamy and flavorful, everything you’d want and expect from a rich soup. The cilantro and green onion garnishes add a fresh, bright layer that enhances the whole dish. Really all these words just mean it’s the best Thai soup, so go get the ingredients, and make it!
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1 Tbsp coconut oil
2 thick chicken breasts, cut into thin bite-size pieces
1/2 small white onion, sliced
4 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 Fresno chile pepper, sliced
4- 1/2 inch slices of fresh ginger, peeled
2 stalks lemongrass, cut in half
1 Tbsp red curry paste
4 cups chicken bone broth (I use @kettleandfire)
3 bay leaves
1/4 tsp black pepper
1 tsp sea salt
4- 5.4 oz cans coconut cream (2.5 cups)
1- 8 oz package sliced white mushrooms, roughly chopped
2 Tbsp fish sauce
2 Tbsp coconut sugar
4 Tbsp fresh lime juice (1-2 limes)
Chopped green onions, garnish to taste
Chopped fresh cilantro, garnish to taste
HOW TO MAKE
-In a Dutch oven (at least 5.5-quarts) or a large pot, heat coconut oil over medium heat.
-Add chicken, and cook for 3 mins.
-Remove outer 2 layers of lemongrass stalk. Then beat with the end of a knife until stalk slightly splits open.
-Add in onions, garlic, Fresno chile, ginger, lemongrass, and red curry paste. Cook for 5 mins., stirring frequently.
-Raise to medium-high heat.
-Pour in bone broth, and bring to a boil.
-Add in bay leaves, salt, and pepper.
-Reduce heat and simmer covered for 20 mins.
-Stir in coconut cream, mushrooms, fish sauce, coconut sugar, and lime juice.
-Cook for 5 mins., uncovered.
-Garnish with green onion, cilantro, and Fresno chile.