Tom Kha Gai

2 Chicken legs or breasts, bone and skin removed, roughly cut into squares
3 tbsp Fish Sauce
1 cup roughly chopped Savoy Cabbage
10 slices (1" dia) Ginger Root
1 pepper Jalapeno Peppers (sliced for garnish)
2 tsp A Taste of Thai - Red Curry Paste
4 tbsp Lemongrass, fresh, roughly chopped into 1/2 in. slices
10 serving Coconut Milk (JFC) (2 cans)
1 red bell pepper, sliced
1 handful of fresh cilantro, for garnish
2 cup Oyster Mushrooms, roughly chopped
8 cups Chicken Broth (substitute low sodium if you prefer)
5 lime yields Lime Juice
5 clove Garlic, crushed, peeled, and added whole
.5 medium red onion, sliced thinly

For this recipe, I could not find kaffir lime leaves, but if you can find them, add them with the chicken broth and remove while eating as you do with the ginger and lemongrass. As a substitute for the lime leaves, I left the squeezed lime halves in the soup while cooking, careful not to spoon them out into the serving bowls.

If you do not like to leave these items in while eating, please look into other methods/recipes, such as an infuser. I have never cooked this soup without leaving them in, so I would not know how to do so.

Add chicken broth, lime juice, fish sauce, garlic, lemongrass, ginger root, chicken meat, onion, bell pepper, and cabbage to pot and bring to a boil.

Reduce heat and let simmer until chicken is almost cooked and veggies are starting to soften.

Stir in mushrooms, red curry paste, and coconut milk. Do not let liquid return to a boil or the coconut milk will become too frothy vs. creamy.

Continue to cook, stirring often, until mushrooms and all ingredients are now cooked through.

Serve with cilantro and sliced jalapeno for garnish. For this version of the recipe, leave ginger root & lemongrass in the soup to continue flavoring until finished (even as leftovers). Remove from served portions while eating, such as you would remove shells from a seafood dish.




Serving Size: 8 equal servings