Poultry, Soups & Stews
Tom Kha Gai (Thai Coconut Chicken Soup)

1 13-1/2 ounce can coconut milk 1 stalk lemongrass, sliced at a long diagonal, hit with a mallet or pestle to release the aromatics 1 1-inch ginger piece, unpeeled, sliced into thin coins 10-12 ounces chicken breast or thigh meat, cut into thin slices or 2 cups shredded cooked chicken 2 tablespoons fish sauce 2 tablespoons sugar 1 bunch cilantro, chop stems for broth, keep leaves for garnish 2-4 Thai chilies, stemmed and quartered

2 bell peppers in variety of colors, stemmed, seeded, and cut into 1/2-inch chunks or thick strips (optional) 2 whole Roma tomatoes, quartered 6 kaffir lime leaves, rinsed and torn into smaller pieces 1 medium onion, sliced into wedges 2 cups chicken broth, stock, and/or water Juice of 2 limes, additional sliced limes for serving 1 15 ounce can straw mushrooms, drained Chili crisp or hot chili oil (for serving) Cooked jasmine rice or rice noodles (for serving, optional)

Toss the raw or cooked chicken together with the fish sauce in a medium bowl. Cover and refrigerate for at least 1 hour, up to overnight.

Simmer half of coconut milk on low heat. Add the lemongrass, ginger, and raw chicken. If using cooked chicken, skip to the next step.

Keep on a low simmer, uncovered, for about 5 minutes.

Stir in the rest of the coconut milk. Add the cooked chicken (if using), sugar, cilantro stems, Thai chilies, bell peppers, tomatoes, kaffir leaves, and onion. Cover, and continue to simmer until the vegetables have softened, about 10 minutes.

Add the chicken broth, fish sauce, lime juice and mushrooms. Cover and simmer for another 5 minutes.

Serve with rice or noodles (optional), cilantro leaves, lime wedges, and chili crisp or hot chili oil.

Notes

Freezing the raw chicken for about 30 minutes will make it easier to slice into thin pieces.

If using cooked store-bought rotisserie chicken, remember to account for the extra salt.

Adapted from TasteOfHome.com.