This soup (also known as Tom Kha Gai) comes together quickly. If you’re not fond of fish sauce, reduce the amount to 1 teaspoon or skip it. However, it does add that special umami that is typical of this warming soup. If you want a vegetarian version, simply replace the chicken broth with vegetable broth and use tofu cubes instead of chicken. This soup is also delicious with added shrimp.
INGREDIENTS:
1 can (14 oz.) coconut milk
1 can (14 oz.) chicken broth
6 quarter-size “coins” of sliced fresh ginger root
1 stalk fresh lemongrass, cut into 1-inch pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-inch chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves, sliced into shreds
1/4 cup fresh cilantro leaves
METHOD:
In a medium saucepan, combine coconut milk, chicken broth, ginger, and lemongrass and bring to a boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass.
Garnish servings with basil and cilantro.
YIELD: 4 servings
