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The soup came together quickly and was in the pot simmering away in no time. The aromas wafting up from the pot and through the kitchen transported me back to my trips around Thailand...mmmmm.... Healthy, creamy, flavorful, and addicting, this soup is a summer winner, especially if you have any basil growing in your summer garden.
Tom Kha Gai
Serves 6
2 14-oz. cans light unsweetened coconut milk
3 c. canned chicken broth
2 c. thinly sliced mushrooms
6 Tbsp. finely chopped lemongrass
1/4 c. fish sauce (nam pla)
2 Tbsp. minced fresh ginger
1 Serrano chili, sliced into rounds (I used 2 chilies for extra spice)
2 tsp. chili-garlic sauce
8 skinless boneless chicken thighs, thinly sliced
1/2 c. thinly sliced green onions
1/4 c. thinly sliced basil
3 Tbsp. fresh lime juice
1. Combine first 8 ingredients in large saucepan.
2. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
3. Add chicken; simmer until cooked through, about 5 minutes.
4. Mix in green onions, basil and lime juice.
oh, that looks pretty good. I might have to either figure out how to make that myself or convince Jackie to. :)
I rarely have spiciy soup.
But it looks delicious, and I think it has nice flavor.
By the way, do you like Ramune soda?
I hope you check my article of Ramune.
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I love that soup! I've made it but it never tastes the way I like it in the restaurants, and it's probably because my husband thinks if I use the nampla sauce it will smell too fishy. Does it? I hope your answer is no. Anyways, I'll buy the sauce and see if he notices a fishy smell. I have coconut milk, fresh basil and tofu. I'm set!!
Okay, I made the soup tonight and my husband and guests LOVED it! I loved it as well and was so pleased how flavorful it was. Just as it should be. Thank you for the best recipe. :)