Tom Kha Gai

Name: Tom Kha Gai
Total time: 45
Yield: 6
Ingredients: 3 cups chicken broth; 1 (14 ounce) can coconut milk; 0.25 cup sweet red chile sauce; 3 tablespoons lime juice; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1 (1 1/2 inch) piece fresh ginger, sliced; 10 makrut lime leaves, torn in half; 1.5 pounds skinless, boneless chicken breast halves - cut into strips; 1 (15 ounce) can straw mushrooms; 1 cup coarsely chopped onion; 1 zucchini, sliced; 1 lemongrass stalk, chopped; 1 bunch fresh basil, chopped

Recipe by Darcy Loo from allrecipes.com

Lunch 45 Mins.

Ingredients

6 servings

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3 cups chicken broth
•

1 (14 ounce) can coconut milk
•

0.25 cup sweet red chile sauce
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3 tablespoons lime juice
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2 tablespoons fish sauce
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2 tablespoons brown sugar
•

1 (1 1/2 inch) piece fresh ginger, sliced

•

10 makrut lime leaves, torn in half
•

1.5 pounds skinless, boneless chicken breast halves - cut into strips
•

1 (15 ounce) can straw mushrooms
•

1 cup coarsely chopped onion
•

1 zucchini, sliced
•

1 lemongrass stalk, chopped
•

1 bunch fresh basil, chopped

Instructions

Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.