Thai Chicken-Coconut Soup

Name: Thai Chicken-Coconut Soup
Yield: makes 6 to 8 servings
Ingredients: 3 cups chicken stock; 2 tablespoons fish sauce; 1 stalk lemongrass, white part only; 1 (2-inch) knob galangal or ginger; 3 kaffir lime leaves, or 1 tablespoon finely minced lime zest; 1 (14-ounce) can coconut milk; 1/3 cup Sriracha; 1/2 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes; Juice of 1 lime; Salt and freshly ground black pepper; Torn leaves of fresh cilantro, for garnish

December 9, 2011

This popular Thai soup, known in its native tongue as tom kha gai, uses some choice ingredients that may be a little difficult to find, but I’ve listed substitutes for them in case there isn’t a specialty Asian market in your neck of the woods.

Recipe notes

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