Tom Kha Gai

blue tuberosa

"An easy and healthy Thai chicken soup - serve over rice."
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50 servings
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Original recipe yields 4 servings

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  1. Add chicken broth and coconut milk to a stock pot and beging to warm. Add fish sauce, brown sugar, lime juice, red chili sauce, ginger, and kaffir lime leaves to pot and bring up to a low simmer for around 15 minutes to infuse the broth with the flavors (avoid a rapid boil).
  2. Remove pot from burner and strain out ginger and lime leaves, add remaining soup back to the pot and return to burner.
  3. Add sliced chicken and cook for 5 minutes.
  4. Add lemongrass, mushrooms, onion, zucchini and basil.
  5. Simmer for another 3 minutes.
  6. Serve over rice.
  7. Add more fish sauce or chili paste to taste.


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