Chicken Coconut Soup

Kathy!!'s Note:

A wonderfully spicy and creamy soup that screams with flavor. The Thai name for this soup is Tom kha gai.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can chicken broth
• 1 boneless skinless chicken breast
• 1 cup sliced mushrooms
• 1 tablespoon butter
• 1 tablespoon fresh ginger
• 2 Thai chiles
• 1 garlic clove
• 2 shallots
• 1 lime
• 3 tablespoons fresh cilantro
• 3 tablespoons fresh basil

Directions:

1. Grill the chicken breast and shred it. Set aside.
2. Saute the mushrooms with the butter. Set aside.
3. Grind the ginger, shallots, chiles and garlic to make a paste. (you might want to add a little salt to help break down the spices into a paste).
4. In a sauce pan, combine the chicken broth, coconut milk and spice paste. Let simmer for 5 minutes.
5. Add the chicken and mushrooms to the soup.
6. Let simmer for 5 minutes.
7. Squeeze fresh lime into the soup to taste.
8. Serve with fresh cilantro and basil on top.

Reviews

[Cadylynn]

This recipe just goes to prove that I can make Thai food every bit as delicious as our favorite restaurant, with the help of someone on recipezaar! That flavor is amazing! I followed the recipe exactly but also added a small can of bamboo shoots to copy our local Thai restaurant's "Chicken Tom Kha" soup. Thank you so much for posting. I'll be making this again and again!