We aren’t surprised that tom kha gai is a favorite dish around the world. This spicy and sour hot soup is loaded with lemongrass, coconut milk, and ginger – giving it some serious flavor.

 

INGREDIENTS

 

1 tablespoon coconut oil

2 teaspoons Thai red chili paste

4 garlic cloves, minced

1 pound chicken breasts, cut into thin strips (easier to cut if partially frozen)

5 cups chicken stock

3 bay leaves

2-inch piece fresh ginger, peeled and cut into 4 chunks

3 stalks lemongrass

1 teaspoon dried basil

1 14 oz. can quality coconut milk

2 tablespoons Thai fish sauce (optional)

2 tablespoons coconut sugar

2 limes, juiced

8 oz. mushrooms, sliced

1 red bell pepper, chopped

 

INSTRUCTIONS

 

1. Heat coconut oil in a large stockpot over medium high heat.
2. Add red chili paste and minced garlic and sauté until fragrant, about 30 seconds.
3. Add chicken and sauté until partially cooked, about four minutes.
4. Add chicken stock, bay leaves, ginger, lemongrass, and basil. Bring to a boil. Lower heat to medium-low; cover and simmer for 10 minutes.
5. Stir in coconut milk, fish sauce, coconut sugar, lime juice, mushrooms, and red bell pepper.
6. Simmer one to two minutes until bell peppers are tender but still crisp.
7. To serve, remove lemongrass stalks, bay leaves, and ginger chunks.
8. If desired, add cilantro, salt, pepper, lemon juice, and Sriracha to taste.