Tom Kah Gai Soup (Thai Coconut Chicken Soup)

Thai Coconut Chicken Soup

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1 onion, sliced thinly

4 cups coconut milk, unsweetened

4 cups chicken stock

6 Kaffir lime leaves

1/4 cup fresh ginger, peeled and sliced into thick pieces

3 TBS. lemon juice

2 TBS. fish sauce

2 tsp. sugar

1 TBS. chili paste

3 stocks lemongrass, first 4 inches thinly sliced

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1/2 LB. skinless chicken breast, thinly sliced

2 cups mushrooms, sliced

1 large tomato, chopped

Garnish with cilantro, mint or basil

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In large stock pot add onion, coconut milk, chicken stock, lime leaves, ginger,

 lemon juice, fish sauce, sugar, chili paste and lemongrass. 

Bring to a boil, simmer 15 minutes or until onions are soft and translucent.

Add chicken, mushrooms and chopped tomato cook 10-15 minutes until chicken is cooked through.

Taste to see if soup needs more lemon juice. If soup is to thick add more chicken stock.

Garnish with cilantro, mint or basil

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This has been adapted from my dear friend Brigitte's recipe that she picked up

while living in Thailand. I have been lucky enough to cook this soup alongside her.

I have added some of her tweaks to the soup, as well as some of my own.