Tom Kha Gai Thai Soup

Name: Tom Kha Gai Thai Soup
Total time: 45
Yield: 6
Ingredients: 10 kaffir lime leaves; 4 cups chicken broth, or more to taste; 2 (14 ounce) cans coconut milk; 3 Thai chiles, chopped; 1 (1 inch) piece galangal, thinly sliced; 1 (1 inch) piece fresh ginger, sliced; 3 (5 ounce) skinless, boneless chicken breasts, thinly sliced; 1 stalk lemon grass, chopped; 2 (6 ounce) cans whole straw mushrooms, drained; 2 tablespoons fish sauce; 2 tablespoons white sugar; 3 tablespoons Key lime juice; 1 bunch fresh cilantro, chopped

Recipe by JuliAnne from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

•

10 kaffir lime leaves
•

4 cups chicken broth, or more to taste
•

2 (14 ounce) cans coconut milk
•

3 Thai chiles, chopped
•

1 (1 inch) piece galangal, thinly sliced
•

1 (1 inch) piece fresh ginger, sliced
•

3 (5 ounce) skinless, boneless chicken breasts, thinly sliced

•

1 stalk lemon grass, chopped
•

2 (6 ounce) cans whole straw mushrooms, drained
•

2 tablespoons fish sauce
•

2 tablespoons white sugar
•

3 tablespoons Key lime juice
•

1 bunch fresh cilantro, chopped

Instructions

Devein lime leaves and cut into very thin slices; set aside.
Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.