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Chicken Coconut Soup (Tome Kha Gai)

Nancie McDermott
  • minutes
  • Serves 4 to 3

INGREDIENTS

1

Chicken breast half (about 6 ounces), boneless

2 tbsp

Cilantro, fresh

2

stalks Lemongrass, fresh

6

Lime, fresh or frozen wild

1/4 lb

Mushrooms, white

8

Thai chiles, fresh hot red and green

1 14 ounce can

Chicken broth, low-salt

1 14 ounce can

Coconut milk, unsweetened

2 tbsp

Fish sauce

2 tbsp

Lime juice, fresh

10

thin slices Galangal

2

Scallions (white and green parts), trimmed and very thinly sliced crosswise