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Easy Tom Kha Gai

By , from the Zanne Miller collection
Serves 4

Ingredients

2 Tbsp. peanut or other vegetable oil
1 white onion, sliced into strips ⅛-inch thick
3 garlic cloves, minced
2 cans (14 ounces each) coconut milk
½ qt. (16 ounces) chicken broth
2 Tbsp. minced ginger
4 red Thai chile peppers or serrano peppers, sliced into rings
1 lb. boneless chicken breast, cubed
1 can (16 ounces) diced tomatoes
10 oz. sliced white mushrooms or canned straw mushrooms
10 lime leaves, deveined and thinly sliced
1 stalk lemongrass, finely chopped
~ Salt and pepper, to taste
1 Tbsp. brown sugar or minced palm sugar
¼ cup lime juice
~ Chopped cilantro, for garnish

Steps

  1. Put the peanut oil in a large (at least 4 quarts) stock pot. Over medium heat, sauté the onion until translucent. Add the coconut milk, broth, ginger, and peppers, and simmer for 10 minutes.
  2. Meanwhile, put the cubed chicken in a separate saucepan and cover it with water. Heat to boiling. Strain off the fat, then add the remaining liquid and the chicken to the soup pot.
  3. Add the tomatoes, mushrooms, lime leaves, and lemongrass, and simmer for another five to 10 minutes. Add salt and pepper to taste, then add the sugar and lime juice.
  4. Ladle the soup into bowls and garnish with the cilantro.

Related article: Chicken soup, eight ways

blueberry cake

This content is from the Zanne Miller collection.

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