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Tom Kha Gai Chicken Coconut Soup

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  • 6 cups Chicken stock
  • 1 stalk Lemongrass, cut in 2
  • 1 Thai Chili, cut in half lengthwise
  • 6 Garlic Cloves, peeled & smashed
  • 1 4
  • 1 1/2 pounds Chicken Breast, cut in thin 1 1/2
  • 2 cups Oyster Mushrooms, cut in small pieces
  • 1 cup Tomatoes, diced medium
  • 1/2 cup Yellow Onion, first cut in 1/2 & then cut in 2
  • 1 21 OZ. Can Roland® Coconut Milk
  • 2 tsp. Sugar
  • 2 tbsp. Roland® Fish Sauce
  • 1 tbsp. Roland® Soy Sauce
  • 1/4 cup Lime Juice
  • Roland® Chili Oil, for garnish
  • Green Onions, for garnish, cut thin on the bias
  • Roland® Fine Sea Salt, to taste
  • Freshly-ground black pepper, to taste
  1. Combine chicken stock, lemongrass, Thai chili, and garlic in a large pot and bring to a boil. Reduce heat and simmer for 20-25 minutes.
  2. Strain and discard the solids.
  3. Bring the stock back to a boil and add chicken strips. Reduce heat to a simmer and cook until the chicken is cooked through.
  4. Add the mushrooms, tomatoes and onion and cook on low heat for 15-20 minutes.
  5. Add the coconut milk, sugar, fish sauce, soy sauce and lime juice. Simmer for 5-10 minutes. Adjust seasoning with salt and pepper.
  6. Garnish the soup with chili oil, cilantro leaves, and green onions and serve. ©2015 Roland Foods, LLC

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