Tom Kha Gai

Name: Tom Kha Gai
Ingredients: 3 cups chicken broth; 1 (14 ounce) can coconut milk; 1/4 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 kaffir lime leaves, torn and bruised; 1 1/2 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

14 ingredients

2 steps

Ingredients

3 cups chicken broth
1 (14 ounce) can coconut milk
1/4 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 kaffir lime leaves, torn and bruised
1 1/2 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

Directions

1

Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
2

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.