Thai Coconut Chicken Soup (Tom Kha Gai) with Mushrooms

Name: Thai Coconut Chicken Soup (Tom Kha Gai) with Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 383 grams coconut milk; 567 grams chicken stock; 1 Handful fresh cilantro leaves and tender stems; 1 Tbsp fish sauce, plus more for serving; 2 inches galangal, peeled, half cut into slices, half cut into matchsticks (see note above); 4 Kaffir lime leaves, crumpled by hand (see note above); 2 stalks lemongrass, ends trimmed, tough outer leaves removed, cut into 1-inch pieces; 1 Tbsp juice from 1 lime, plus more for serving; 227 grams mushrooms (straw mushrooms if possible, but otherwise cremini or button), ends removed, sliced; 4 hot red chilis (such as Thai bird) ends trimmed, smashed with a knife; 454 grams boneless, skinless chicken breasts, sliced thinly against the grain

The recipe Thai Coconut Chicken Soup (Tom Kha Gai) with Mushrooms could satisfy your Asian craving in about 30 minutes. One portion of this dish contains roughly 33g of protein, 28g of fat, and a total of 442 calories. For $4.16 per serving, you get a main course that serves 4. If you have galangal, chicken stock, chilis ends, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Combine stock, galangal, lemongrass, and lime leaf in a medium saucepan. Bring to a simmer over medium heat, and then reduce heat to maintain a simmer for 10 minutes. Discard the galangal and lemongrass.

Ingredients you will need

Lemon Grass

Galangal

Stock

Lime

Equipment you will use

Sauce Pan

Add the coconut milk and increase heat to medium.

Ingredients you will need

Coconut Milk

Add chicken, mushrooms, galangal matchsticks, and Kaffir lime leaves, and cook until the chicken is completely cooked and the mushrooms are tender, about 5 minutes.

Ingredients you will need

Kaffir Lime Leaves

Mushrooms

Galangal

Whole Chicken

Add the fish sauce, lime juice, and red chiles.

Ingredients you will need

Fish Sauce

Lime Juice

Red Chili Pepper

Remove from heat. Divide the soup between four bowls, making sure each has a red chile.

Ingredients you will need

Red Chili Pepper

Soup

Equipment you will use

Bowl

Garnish with cilantro. Adjust flavor with more lime juice and fish sauce as necessary.

Ingredients you will need

Fish Sauce

Lime Juice

Cilantro

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

383grams

coconut milk 567grams

chicken stock 1Handful

fresh cilantro leaves and tender stems 1Tbsp

fish sauce, plus more for serving 2inches

galangal, peeled, half cut into slices, half cut into matchsticks (see note above)4

Kaffir lime leaves, crumpled by hand (see note above)2stalks

lemongrass, ends trimmed, tough outer leaves removed, cut into 1-inch pieces 1Tbsp

juice from 1 lime, plus more for serving 227grams

mushrooms (straw mushrooms if possible, but otherwise cremini or button), ends removed, sliced 4

hot red chilis (such as Thai bird) ends trimmed, smashed with a knife 454grams

boneless, skinless chicken breasts, sliced thinly against the grain

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.