I am sorry for not posting in awhile. I’ve been a bit under the weather, which in Chicago means back to winter mode.
There is truly nothing better than a proverbial chicken soup when you don’t feel too well. However, after a few too many days of chicken soup you need something different and I craved Thai chicken soup with coconut milk.
Don’t expect this recipe to be an original because it is my interpretation of Tom Kha Gai with more easily available ingredients. It is also a non-spicy version because of my twins but you could add some spice to it by adding some chiles.
Thai Chicken Soup with Coconut Milk
2 ½ cups chicken broth
1 stalk lemongrass, cut in ½ inch pieces and cracked open with the flat side of a knife
A finger size piece of ginger, peeled and thinly sliced (about 14 thin slices)
Zest of 1 lime
12 oz (350g) chicken breasts, thinly sliced
1 13.5 fl oz can coconut milk (400ml)
1 7.4oz (210g) can straw mushrooms
4 Tbsp freshly squeezed lime juice
About 2 Tbsp of fish sauce
Heat chicken stock with lemon zest, lemongrass and ginger, and let it simmer for about 10 minutes.
Add chicken and coconut milk. Mix well.
Add straw mushrooms, lime juice and fish sauce. Boil uncovered for about 20 minutes in low heat mixing from time to time. If it is not salty enough add a little bit more fish sauce but be careful not to overdo it. Let simmer a bit more.
As a reminder, although you don’t strain the soup the lemongrass and ginger are not meant to be eaten so make sure to keep them off of the children’s plates.
