THAI TOM KHa GAI
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 4 cups low sodium chicken broth
- 2 pieces lemongrass, root end, 4 inch pieces crushed. Use rolling pin
- 1 piece gingerroot (2 inches)
- 3 garlic cloves, minced
- 8 ounces fresh mushrooms, sliced
- 2 teaspoons sriracha sauce
- 1 lb broccoli floret
- 3⁄4 lb chicken breast, boneless, skinless, cut into 3/4 inch pieces
- 1 sweet red pepper, cored, seeded and cut into matchsticks
- 1 (14 ounce) can light coconut milk
- 1⁄4 cup fresh lime juice (about 3 whole limes)
- 2 tablespoons fish sauce (I use the TIPAROS brand)
- 1 -2 scallions (optional) or 1 -2 green onion, sliced (optional)
directions
- 1. Heat chicken broth in a large pot over medium-high heat. Add lemongrass and ginger. Simmer 5 mins, until fragrant.
- 2. Reduce heat to retain simmer; add garlic, mushrooms and chile sauce. Cover and cook 5 minutes.
- 3. Stir in broccoli, chicken, sweet red pepper and coconut milk. Simmer 5 minutes until chicken is cooked through. Remove from heat and stir in lime juice and fish sauce. Ladle into bowls and top with scallions/green onions, if using.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!