Tom Kha Gai (Thai Lemongrass Coconut Milk Soup)

Ingredients:

2 14 oz Cans Chicken broth

1 Lemongrass stalk, cut into 1-inch pieces

1-inch Piece Fresh Ginger, peeled

1/4 C Fresh lime juice (about 2 limes) plus one additional lime for serving, cut into wedges

1 T Fresh Lime zest

1 lb Chicken breasts, cut into bite-size pieces

8 oz Can Straw mushrooms, peeled and cut in half lengthwise

2 C Full fat coconut milk, canned (shake thoroughly before opening)

1 T Brown sugar

1/4 C Fish sauce

1/2 C Fresh Thai (sweet) basil leaves

1/2 C Fresh Cilantro

Directions:

Lightly smash lemongrass and ginger. 

Bring lemongrass, ginger, lime juice, lime zest, and broth to a boil. 

Reduce heat and simmer 8-10 minutes. 

Strain broth, discard solids. 

Add chicken. Return to boil. Reduce heat to simmer. 

Add mushrooms and simmer, stirring occasionally until chicken is cooked through. 

Mix in coconut milk, brown sugar, and fish sauce. Simmer until well-combined and heated through. 

Serve immediately topped with basil, cilantro, and lime wedges.  

Yield: 4-5 Servings

* My recipe with half the credit going to my good friend Sarah