2 inch piece ginger root, peeled and sliced to large rounds
2 stalks lemongrass, inner portion of stalk only, smashed with kitchen knife
6 kaffir lime leaves
6 c chicken stock/broth
8 oz. shiitake or oyster mushrooms, stems removed, caps roughly chopped
3 cloves garlic, peeled and minced
1 jalapeno, seeded and quartered
1 - 2 tsp. salt or 1 - 2T tamari
2 tsp. ground ginger
and 1 1/2 lbs skinless, boneless organic chicken breast, sliced to 1 inch
2T fish sauce
1 (15 oz.) can regular or light coconut milk
Fresh jalapeno rounds, thinly sliced - garnish
lime wedges, garnish
chili paste or oil, garnish
cilantro leaves, garnish
Instructions
In large stock pot, combine chicken broth, ginger
root, smashed lemon grass stalks, garlic cloves, quartered
jalapeno and lime leaves.
Bring to boil and then reduce heat to simmer, in
a covered pot for 10 minutes. Remove solids from broth using
handheld strainer or slotted spoon.
Add mushrooms and bring to boil, cover and reduce heat to simmer for
10 minutes, until mushrooms are soft.
Add chicken. Stir in coconut milk, fish sauce, ground ginger and
salt/tamari. Cook
for several minutes until chicken is cooked through.
Turn off heat and allow flavors to meld for 5
minutes before serving.
Garnish with sliced, jalapenos, lime juice, cilantro and
chili paste/oil if desired.
Originally Submitted
4/13/2015
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You can add this Tom Kha Gai (Chicken Coconut Milk Soup) recipe to your own private DesktopCookbook.