This is my version of the classic Thai soup, Tom Kha Gai. When I don’t have lemongrass on hand I use 3 drops of lemongrass essential oil stirred in at the end, in place of the actual lemongrass.
To make this #dinnerdoneby9am I fully assemble the soup in the morning, refrigerate all day, then reheat just prior to serving.
-6 cups chicken broth
-2 cans coconut milk
-2″ chunk ginger, peeled
-stalk lemongrass
-1 (15 oz) can cream style corn
-3 Tbsp sugar
-1 Tbsp chile paste or sriracha
-1 lb chicken breasts, cut into bite sized chunks
-1 red pepper, cut into bite sized chunks
-1 (16 oz) pack mushrooms, sliced
-2 tablespoons fish sauce
-zest and juice of 1 lime
-1 bunch scallions, sliced
-1/2 bunch cilantro, leaves picked off the stems
In a medium pot, bring chicken broth, coconut milk, ginger, lemongrass, entire can of corn (not drained), sugar and chile paste/ sriracha to a boil. Reduce heat to a simmer. Add the chicken, red pepper and mushrooms. Simmer, stirring intermittently 15- 20 minutes, until the chicken is cooked through. Remove from heat, stir in remaining ingredients and serve.
Mm, now that soup looks good!
I wanted to stop by and say thanks so much for all your lovely comments over at my blog recently. Also, I thought I had signed up to follow you but now I realize I hadn't. Well I'm correcting that right now!
God bless, friend!
Francisco's new favorite to replace Palak Paneer (modified to be vegetarian by substituting vegetable broth, tofu, and soy sauce) Keep those recipes coming!
Forgot to mention that I threw in a handful of sliced spinach pieces just to make sure he would like it. Guess I didn't need to do that cause he liked it so much, but they were in the fridge.