The easy and flavorful cheater version of tom kha gai, or chicken coconut soup, with noodles. Adapted from Bon Appetit.
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: Asian, Thai
Keyword: soup
Servings: 6
Author: Paulette Erato
Equipment
Pot
Herb infuser
Mallet
Ingredients
2stalkslemongrassouter layers removed
1"gingerpeeled
10kaffir lime leaves
6cupslow sodium chicken broth
2poundsrotisserie chickenshredded
8ouncesmushroomssliced
114-ounce cancoconut milk
2tablespoonsfish sauce
1teaspoonsugar
1packagerice noodles(or your choice of noodles)
Chili oil or paste
Cilantro leaves
Lime wedges
Instructions
Trim off the root and leafy ends of lemongrass.
With a mallet or back of your knife, lightly smash the lemongrass and ginger. Then cut the lemongrass into 4" pieces.
Put the lemongrass, ginger, kaffir lime leaves and broth in a large pot and bring to a boil (use an herb infuser if you have it). Reduce the heat to a simmer for about 10 minutes. Strain out the solids.
In a separate pot, cook your noodles according to package directions.
While the noodles are cooking, put the shredded chicken and mushrooms into the broth and warm through.
When the noodles are done, drain.
Add the coconut milk, fish sauce, and sugar to the broth and stir to combine.
Add the cooked noodles.
Serve hot topped with chili, cilantro, and lime wedges. Squeeze the lime into the soup.
Notes
Substitute sub 1 and 1/2 tbsp lime zest for kaffir lime leaves if they are unavailable. If lemongrass is unavailable, use the zest of 1 lemon to 2 stalks of lemongrass.Any mushrooms will work, but I prefer shitake, cremini, or even wood ear mushrooms.