Tom Kha Gai- Thai Chicken Soup in Coconut Milk Broth

Name: Tom Kha Gai- Thai Chicken Soup in Coconut Milk Broth
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 3 Tbsps asian fish sauce; 946 milliliters chicken stock; 59 milliliters cilantro, leaves only optional; 2 cloves garlic, crushed; 5 limes, juice only; 1 pinch each salt and pepper; 1 teaspoon sugar; 59 milliliters thai basil, leaves only optional; 1 teaspoon thai curry paste; 473 milliliters boneless, skinless chciken thighs, cut into 1-inch chuncks

Need a gluten free and dairy free main course? Tom Kha Gai- Thai Chicken Soup in Coconut Milk Broth could be a super recipe to try. This recipe serves 4. One portion of this dish contains roughly 29g of protein, 13g of fat, and a total of 293 calories. It is perfect for Autumn. A mixture of asian fish sauce, chicken stock, thai curry paste, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. This recipe is typical of Asian cuisine.

Instructions

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.

Ingredients you will need

Kaffir Lime Leaves

Fresh Cilantro

Salt And Pepper

Chicken Pieces

Stock

Coconut Milk

Curry Paste

Fish Sauce

Lemon Grass

Lime Juice

Mushrooms

Whole Chicken

Chili Pepper

Garlic

Ginger

Spices

Basil

Sugar

Soup

Equipment you will use

Dutch Oven

Bowl

Ladle

Equipment

Dutch Oven

Bowl

Ladle

Ingredients

Servings:

3Tbsps

asian fish sauce 946milliliters

chicken stock 59milliliters

cilantro, leaves only optional 2cloves

garlic, crushed 5

limes, juice only 1pinch

each salt and pepper 1teaspoon

sugar 59milliliters

thai basil, leaves only optional 1teaspoon

thai curry paste 473milliliters

boneless, skinless chciken thighs, cut into 1-inch chuncks

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. 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. You could try Raats Original Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 14 dollars per bottle.