MY RECIPE FROM THAILAND

TOM KHA GAI (CHICKEN COCONUT SOUP)

                       This silky and aromatic soup is a complete meal in a bowl.

INGREDIENTS:

-1 Piece of ginger

-10 kaffir lime leaves

-6 cups low-sodium chicken broth

-1 lb. skinless,boneless chicken thighs

-8 oz. shiitake,oyster or maitake mushrooms

-13.5-oz. coconut milk

-2 Tbsp. fish sauce

-1 tsp. sugar

-2 stalks fresh lemongrass,tough outer layers removed

-Chili oil,cilantro leaves with tender stems, and lime wedges (for serving)

RECIPE PREPARATION:

1)Using the back of a knife, lightly smash lemongrass and ginger;cut lemongrass into 4" pieces.

2)Bring lemongrass,ginger,lime leaves, and broth to a boil in a large saucepan.

3)Reduce heat and simmer until flavors are melded,8-10 minutes.

4)Strain broth into clean saucepan;discard solids.

5)Add chicken and return to a boil.

6)Reduce heat,add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes.

7)Mix in coconut milk, fish sauce and sugar.

8)Divide soup among bowls.

9)Serve with chili oil, cilantro and lime wedges.