The easy and flavorful cheater version of tom kha gai, or chicken coconut soup, with noodles. Adapted from Bon Appetit.
Course: Main Course
Cuisine: Asian, Thai
Author: Paulette Erato
2stalkslemongrassouter layers removed
10kaffir lime leaves
6cupslow sodium chicken broth
114-ounce cancoconut milk
1packagerice noodles(or your choice of noodles)
Chili oil or paste
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.
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.
Super Easy Thai Chicken Noodle Soup https://petitefont.com/2019/09/super-easy-thai-chicken-noodle-soup.html