Name: Tom Ka Gai- Thai Coconut Soup
Ingredients: 1 quart chicken stock; 1 can coconut milk; 15 leaves of basil, chiffonade; 1 tablespoon sambol chili paste; 1 tablespoon fish sauce (substitute coconut aminos); 3 limes; 3/4 pound chicken breasts, chopped into 1 inch pieces; 6 ounces mushrooms, sliced

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Tom Ka Gai- Thai Coconut Soup

Course Dinner, Main Courses, Soups

Servings

Ingredients

1 quart chicken stock
1 can coconut milk
15 leaves of basil, chiffonade
1 tablespoon sambol chili paste
1 tablespoon fish sauce (substitute coconut aminos)
3 limes
3/4 pound chicken breasts, chopped into 1 inch pieces
6 ounces mushrooms, sliced

Instructions

In a soup pot over medium heat, add the stock and coconut milk. Stir to combine and bring to a simmer.
Add in the basil, chili paste, fish sauce, and juice of 2 of the limes.
Add in the chicken and mushrooms and let simmer over low heat for 25 minutes until the chicken is fully cooked.
Serve and garnish with additional limes and basil.

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(281) 903-7527

7616 Branford Place Suite 110
Sugar Land, TX 77479

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