Probably one of my favorite chicken soups is Tom Kha Gai. There is nothing that I love more than the flavors of chicken, coconut, lime and cilantro. This is a little different version than I normally make but just as good. I love ladling this over some rice. I adapted this from the Tasting Table.
- 6 cups chicken stock
- 2 teaspoons palm sugar (or to taste, I thought it needed more)
- 6 kaffir lime leaves
- 4 garlic cloves, peeled and smashed
- 2 lemongrass stalks, tough outer leaves removed, inner core roughly chopped
- 2 red Thai bird chiles, halved
- One 2-inch piece ginger, peeled and thinly sliced
- 1 pound boneless, skinless chicken breasts, halved lengthwise and thinly sliced crosswise
- 1 cup enoki mushrooms
- 1 cup canned straw mushrooms, halved
- One 13½-ounce can coconut milk
- 2 tablespoons fish sauce
- Cilantro leaves, for garnish
- Mint leaves, for garnish
Make the broth: In a 4-quart saucepan, combine the chicken stock, palm sugar, lime leaves, garlic, lemongrass, chiles and ginger. Bring to a boil, then reduce the heat to a simmer. Cook until reduced to 4 cups, 30 minutes. Taste for the right amount of sugar and fish sauce. This takes some tasting to get the balance right. Strain and return to the pot.
Make the soup: Return the broth to a simmer and add the chicken. Cook, skimming occasionally, until the chicken is opaque, 5 minutes. Add the enoki and straw mushrooms, coconut milk and fish sauce, and continue to simmer until the chicken is cooked through and the mushrooms are tender, 5 minutes. Divide between bowls and garnish with cilantro and mint leaves. Serve with lime wedges.