Tom kha gai or Tom kha kai. Simple, comforting, spicy. Whenever I have a cold this Thai chicken soup with coconut milk in the broth is the first thing I yearn for.
- 1 quart chicken stock
- 2 stalks lemongrass, white & pale green parts only, cut on the diagonol into 1‑inch pieces
- 3 thai chilies, thinly sliced
- 2 clove garlic, crushed
- 1 (13-ounce) can unsweetened coconut milk
- 3 tablespoon asian fish sauce
- 1 teaspoon sugar
- 1 (8‑ounce) can straw mushrooms, rinsed
- 5 limes, juice only
- 3 fresh or dried kaffir lime leaves
- 2 cup boneless, skinless chciken thighs, cut into 1‑inch chuncks
- 1 pinch each salt and pepper
- ¼ cup thai basil, leaves only optional
- ¼ cup cilantro, leaves only optional
- 3 long beans, chopped into 1‑inch pieces
- 1 3‑inch pieces ginger, peeled and cut into ½‑inch chunks
- 1 teaspoon thai curry paste
In a large stock pot or Dutch oven set over medium-high heat bring the chicken stock to the boil. Lower the heat to a simmer and add the lemongrass, kaffir lime leaves, ginger, chilies, and garlic. Simmer for 10 minutes to let the spices infuse the broth.
Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, long bean pieces, and chicken pieces. Simmer for 8 minutes to cook the chicken through; season with salt and pepper. Stir in the thai curry paste and add basil and cilantro leaves if using. Ladle the soup into a large soup bowl or individual serving bowls.