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Thai Chicken Soup With Coconut Milk (Tom Ka Gai)

Darlene Schmidt
  • 25 minutes
  • Serves 2

INGREDIENTS

1

Chicken breasts

1 handful

Basil, fresh leaves

1 handful

Coriander, fresh leaves

4

Kaffir limes, fresh or frozen leaves

1

stalk Lemongrass

1

Red chilies, fresh and minced

1 cup

Shiitake mushrooms

3

Spring onions

6 cups

Chicken stock

1/2 13.5 ounce can

Coconut milk, good-quality

2 tbsp

Fish sauce

2 tbsp

Lime juice

1

piece Galangal