This soup is full of the same feel good magical healing qualities of homemade chicken soup--it'll cure what ails you. I've ordered this soup in restaurants by the name of tom kha gai and discovered it's easy to make at home and just as yummy. It's a little spicy and you can adjust the heat to your liking. Here's my take on the soup:
1 can coconut milk
32 oz carton coconut milk
2 cans fat-free, reduced-sodium chicken broth
12 1" slices fresh ginger
1 cup sliced white onion
2 tablespoons lemongrass stir-in-paste (in a tube)
2 boneless, skinless, chicken breasts pulled into bite-sized pieces
Juice of 2 limes
1 tablespoon Asian fish sauce
2 teaspoons sugar
1 tablespoon sambal oelek (Thai chili paste), to taste
1/2 cup fresh cilantro, chopped
In a medium saucepan, combine the coconut milk, chicken broth, ginger, onion, and lemongrass. Bring to boil over high heat. Add the chicken, lime juice, fish sauce, sugar, and chili paste. Reduce heat, stir, and simmer for 45-60 minutes. Remove ginger with a slotted spoon. Garnish with cilantro and serve hot. Jasmine rice goes well on the side or add some to the soup if you'd like.
-revised January, 2022
