Tom Kai Gai - Thai Soup
- Ready In:
- 50mins
- Ingredients:
- 17
- Yields:
-
1 pot
- Serves:
- 6
ingredients
- 1 (12 ounce) can coconut milk, unsweetened
- 1 quart chicken stock
- 1 stalk lemongrass
- 3 leaves kaffir lime leaves
- 1 inch fresh ginger, thinly sliced
- 2 thai chilies
- 6 cloves garlic
- 2 tablespoons fish sauce
- 1 1⁄2 teaspoons sugar
- 1 (12 ounce) container fresh button mushrooms
- 6 chicken thighs
- 1 bunch cilantro
- 2 tablespoons red curry paste
- 3 limes
- 1 lb grape tomatoes
- 1 bunch green onion
- 2 bell peppers
directions
- Grill chicken thighs and shred
- Bring stock to a boil over medium heat.
- Add smashed lemon grass ( 2 inch sections) kaffir lime leaves, Ginger, chilies and garlic.
- Lower the heat to medium - low cover and simmer for 10 min
- Uncover and stir in red curry paste, coconut milk, fish sauce, sugar, mushrooms, lime juice, and shredded chicken and grape tomatoes and green onions.
- Simmer season with salt pepper garnish with lots of fresh cilantro.
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