Tom Ka Gai (Coconut Chicken Soup)
Serves: 4
  • 1 green chili, sliced thin
  • 1 small handful cilantro stems, and chopped fresh leaves for garnish
  • 4 medium chicken thighs (about 1½ pounds)
  • 2 cans (13.5 ounces) light coconut milk
  • 2 cup chicken broth
  • 1 stalk lemon grass, halved lengthwise, then crosswise
  • 1½ inch piece of ginger, sliced into coins
  • ¼ cup lime juice
  • ¼ cup fish sauce
  1. Except for the green chili and chopped cilantro leaves, bring all ingredients to simmer in a 5- to 6 quart Dutch oven. Reduce heat to low and simmer, partially covered, to blend flavors, 10 to 15 minutes.
  2. Drain broth discarding lemon grass, cilantro stems, and ginger; shred chicken thighs into bite-size pieces. Return broth to a simmer, add the shredded chicken and heat through. Serve, garnishing with sliced chilis and chopped cilantro.
Recipe by Three Many Cooks at