Thai Coconut Soup with Chicken and Mushrooms (Tom Kha Gai)

Ingredients

• about 680 g Chicken Thighs
• 2 cans Coconut Milk
• 4 cups Chicken Broth
• about 225 g Mushrooms
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 4 leaves Lime Leaves
• 2 tbsp Lime Juice
• 2 tbsp Fish Sauce
• 1 tbsp Coconut Aminos
• 1/4 cup Cilantro
• 1/4 tsp Red Pepper Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large, heavy-bottomed pot, combine the 2 cans of coconut milk and the 4 cups of chicken broth. Place the pot over medium heat and bring the liquid to a gentle simmer, about 82°C.
2. 2Add the 2 tablespoons of ginger, the 2 stalks of lemongrass (bruised to release their flavor), and the 4 leaves of lime leaves to the simmering liquid. Let this mixture simmer gently for 5 to 7 minutes, allowing the aromatics to infuse the broth.
3. 3Add the about 680 g of chicken thighs and the about 225 g of mushrooms to the pot. Continue to simmer for 8 to 10 minutes, or until the chicken is cooked through. The chicken should reach an internal temperature of 74°C.
4. 4Stir in the 2 tablespoons of lime juice, the 2 tablespoons of fish sauce, and the 1 tablespoon of coconut aminos. Mix well to combine.
5. 5Remove the pot from the heat. Carefully remove and discard the 2 stalks of lemongrass and the 4 lime leaves from the soup.
6. 6Ladle the hot soup into bowls. Garnish each serving with the 1/4 cup of cilantro and the 1/4 teaspoon of red pepper flakes, if desired.

Substitutions

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