Feeling ballsy one day at a Thai restaurant, I opted for the Tom Kah Kai soup instead of my usual Miso soup. Best decision ever! Tom Kah Kai is a coconut milk based soup with chicken, ginger, mushrooms and a whole bunch of other goodness mixed in. I recently made the soup at home and it was surprisingly easy. A couple of the ingredients (fish sauce and chili paste) are a little uncommon, but I was able to find everything at my local grocery store.
- 1 can (14 oz.) coconut milk
- 1 can (14 oz.) reduced-sodium chicken broth
- 6 quarter-size slices fresh ginger
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 pound cooked boned, skinned chicken breast or thighs, cut into 1-in. chunks
- 1 cup sliced mushrooms
- 1 tablespoon fresh lime juice
- 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 1 teaspoon sugar
- 1 teaspoon Thai chili paste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.