Recipe

Easy Tom Kha Thai Coconut Soup Recipe

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Ingredients

1 chicken breast, cut into strips .
Soup .
2 tbsps cilantro, sliced .
4 tbsps fish sauce .
2 tbsps gingerroot, minced (fresh or bottled. You can even use powdered in a pinch) .
1 (14 oz) can chicken broth .
3 stalks green onions .
1 lemon, zest of .
For chicken .
1 egg white .
3 c water .
2 tbsps oil .
2 c sliced white mushrooms .
2 (14 oz) cans coconut milk .
2 tbsps lime juice .
2 tbsps lemon juice .
1 tbsp cornstarch .
1 tbsp red chili sauce

Directions

Step #1 To velvet chicken: Lightly beat egg white & mix with cornstarch.
Step #2 Toss the chicken strips or cubes in this mixture, then cover & put in the fridge for 30 mins.
Step #3 Heat the water & oil in a pot or a wok, in shifts if you have to to keep it from crowding, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, & cook this until it's white, about 30 seconds.
Step #4 If you're not using the chicken straight away, put in the fridge it until you do.
Step #5 To prepare the soup: Heat coconut milk & chicken broth to boiling.
Step #6 Turn down heat, & lemon zest, add fish sauce, ginger, lemon & lime juices, chicken, chili sauce, & mushrooms & let simmer for a couple mins.
Step #7 Add sliced green onions & sliced cilantro & serve.
Enjoy the Easy Tom Kha Thai Coconut Soup recipe

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