Tom Kha Gai
My version of this wonderful rich coconut chicken soup is quick to make using my Thai Lemongrass Blend.
This soup is what inspired the blend in the first place, but the ingredients are hard to find fresh or at all, so I created this go-to staple for when I need my Tom Kha fix! The Thai Lemongrass blend is great with chicken on the grill as well. It is wonderful in stir fries and Asian sauces, rice dishes and on veggies.
I hope you enjoy it!
Courtney
The Spice Shack of Sun Valley’s
Tom Kha Gai
3 cups Chicken Stock
1 Cup Water
2 Tbls. Thai Lemongrass Blend
1 more TBL of Thai Blend set aside for end
2 bird’e eye chilis, smashed
3 Tbls. Fish Sauce
2 Tbls Fresh Lime Juice
1 1/2 cups Coconut MIlk, full fat
1 cup Oyster Mushrooms, Shredded or chopped
8 oz. Boneless Skinless Chicken Thighs, cut into strips - a task best done while frozen. Thaw after slicing. Season with salt and pepper. Add 2 Tbls Corn Starch and a dash of olive oil if desired. This helps to soften the chicken.
In a large stock pot combine the Chicken Stock, Water, Chilis, and Thai Lemongrass Blend.
Bring to a boil and add the strips of Chicken, drained. Stir for a few minutes.
Reduce heat to low simmer and add last Tbls of Thai Lemongrass Blend and the oyster mushrooms, the Fish Sauce,
and the lime juice.
Simmer 10 minutes, stirring regularly.
Serve with chopped cilantro and diced hot peppers for the heat lovers.
Bold & Bright like a Thai stary night!
No Filler No Preservatives No Junk
