TOM KAH GAI (CHICKEN COCONUT SOUP)
--------------INGREDIENTS-----------------
2 in of Ginger, peeled
1 Tbsp lime zest and 1/4 C Lime Juice
6 C Chicken Broth
1 1/2 Lb Chicken Breasts, cut into 1 in pieces
8 oz Mushrooms, chopped
1 13.5 oz Can Coconut Milk
2 Tbsp Fish Sauce
1 tsp Sugar
2 stalks fresh Lemongrass, outer layer removed
Salt and Pepper
Cilantro
---------PREPARATION--------
Using the back of a knife, smash lemongrass and ginger. Cut lemongrass into 4 inch pieces
Bring lemongrass, ginger, lime, and broth to a boil in a large saucepan.
Reduce heat and simmer for 10 minutes. Strain broth into a clean saucepan.
Lightly season the chicken with salt and pepper.
Add chicken and return to a boil. Reduce the heat and add the mushrooms. Simmer for 20-25 minutes or until chicken is cooked.
Stir in coconut milk, fish sauce, and sugar.
Pour soup into bowls and top of with fresh cilantro and lime wedges.
