Tom Ka Gai
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Ingredients
- 4 cups chicken broth
- 1 can coconut milk (13.5 oz)
- 1 stalk lemongrass smashed and cut into pieces
- 4 slices galangal (or ginger if galangal is not available)
- 4-5 kaffir lime leaves
- 2 chicken breasts thinly sliced
- 8 oz mushrooms sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1-2 red chili peppers thinly sliced (optional)
- Fresh cilantro for garnish
Instructions
- In a pot, bring the chicken broth to a simmer over medium heat.
- Add the lemongrass, galangal, and kaffir lime leaves to the broth. Let it simmer for about 5 minutes to infuse the flavors.
- Add the sliced chicken and mushrooms to the pot. Cook until the chicken is cooked through, about 5-7 minutes.
- Stir in the coconut milk, fish sauce, and lime juice. Let it simmer for another 2-3 minutes.
- Taste and adjust the seasoning with more fish sauce or lime juice if needed.
- Remove the lemongrass, galangal, and kaffir lime leaves from the soup.
- Serve the Tom Ka Gai hot, garnished with sliced chili peppers and fresh cilantro.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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