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Tom Kha Gai Soup

Recipe Courtesy of Thai Sa-On Calgary, Alberta Canada

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  • ½ pound chicken breast, sliced thin
  • ¼ pound shimeji mushrooms (or substitute oyster or button mushrooms)
  • 1 can (13 oz.) coconut milk
  • 1¼ cups chicken stock
  • 5 tsp sugar
  • 2 tsp garlic, crushed
  • 1.5-2 tsp fine sea salt
  • 1 tsp crushed black pepper
  • 5 pieces galangal, cut into small strips
  • 5 pieces lemongrass, cut into 5 cm lengths (use the bottom half of the stick)
  • 2 kaffir lime leaves, torn by hand into smaller pieces
  • 3 Tbs lime juice
  • 5 cherry tomatoes, cut into half
  • ½ tsp Thai chili, crushed (optional)
  • 2 spring onions, chopped, for garnish
  • Cilantro for garnish

Cooking Instructions

Serves 4

  1. Put the first eight ingredients (chicken, mushrooms, coconut milk, chicken stock, sugar, garlic, salt and pepper), into a soup pot and bring to the boil.
  2. Lower heat and add galangal, lemongrass, kaffir lime leaves, lime juice, tomatoes, and chili (if using). Let cook for one more minute.
  3. Garnish with spring onions and cilantro as desired.