Tom Kha (Spicy Thai Coconut Chicken Soup)

Name: Tom Kha (Spicy Thai Coconut Chicken Soup)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp Canola oil; 1 cup Sliced Mushrooms; 1/2 cup Chopped Red Bell Pepper; 4 tsp Minced Peeled Fresh Ginger; 4 clove Garlic, Minced; 1 3-inch Stalk Lemongrass, Halved Lengthwise; 2 tsp Sambel Oelek (ground fresh chile paste); 3 cup Chicken Stock; 1 1/4 cup Coconut Milk; 4 tsp Fish Sauce; 1 tbsp Sugar; 2 cup Shredded Cooked Chicken Breast (about 8 ounces); 1/2 cup Green Onion Strips; 3 tbsp Chopped Fresh Cilantro; 2 tbsp Fresh Lime Juice

hillarykt @hillaryambrosia

Soooo good!! Especially during winter ?

hillarykt @hillaryambrosia

Soooo good!! Especially during winter ?

Saved

Ingredients

30 mins

4 servings

2 tspCanola oil
1 cupSliced Mushrooms
1/2 cupChopped Red Bell Pepper
4 tspMinced Peeled Fresh Ginger
4 cloveGarlic, Minced
13-inch Stalk Lemongrass, Halved Lengthwise
2 tspSambel Oelek (ground fresh chile paste)
3 cupChicken Stock
1 1/4 cupCoconut Milk
4 tspFish Sauce
1 tbspSugar
2 cupShredded Cooked Chicken Breast (about 8 ounces)
1/2 cupGreen Onion Strips
3 tbspChopped Fresh Cilantro
2 tbspFresh Lime Juice

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Steps

30 mins

1

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
2

Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally.
3

Add chile paste; cook 1 minute.
4

Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer.
5

Reduce heat to low; simmer for 10 minutes.
6

Add chicken to pan; cook 1 minute or until thoroughly heated.
7

Discard lemongrass. Top with onions, cilantro, and juice.