Spicy Thai Coconut Soup

A delightful Spicy Thai Coconut Soup, also known as Tom Kha Gai, offering a perfect blend of sweet, sour, and spicy flavors. This aromatic soup combines lemongrass, ginger, and coconut milk with a spicy kick from chili peppers. Enjoy a comforting and flavorful experience that transports you straight to Thailand.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

2 tbsp vegetable oil

2 cloves garlic, minced

1 inch ginger, sliced

2 stalks lemongrass, smashed

2-3 red chili peppers, sliced

1 lb chicken breast, thinly sliced

3 cups chicken broth

2 cups coconut milk

1 tbsp fish sauce

1 tbsp lime juice

1 tsp brown sugar

1 cup mushrooms, sliced

1/4 cup fresh cilantro, chopped

1/4 cup green onions, chopped

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, lemongrass, and chili peppers. Sauté for 2-3 minutes until fragrant.

2. Add chicken slices and cook until lightly browned.

3. Pour in chicken broth and coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add fish sauce, lime juice, and brown sugar. Stir well.

5. Add mushrooms and simmer for another 5 minutes.

6. Remove from heat, remove lemongrass stalks, and stir in cilantro and green onions. Serve hot.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat, stirring occasionally until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.