attosa
Diamond Post Medal for All Time! 1,246 Posts 
This recipe of mine is based around one of my favourite Thai soups, Tom Kha Gai. Since my easy-to-get-to local shops don't carry lemongrass, galangal, or kaffir lime leaves, I've made substitutes that do a great job of mimicking them (until I can get out to the proper shops)! I hope you give this a try.
When I make this soup, I like to use a blend of broths for a richer flavour. Here I used half chicken broth, half shrimp stock. I've added a link on how to make my shrimp stock.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Link: Homemade Shrimp Stock Recipe
Ingredients:
- 2 cups chicken broth
- 2 cups shrimp stock
- 1 1- inch piece of ginger, peeled and thinly sliced
- 1 green onion, chopped
- 1/3 jalapeno, thinly sliced
- 1/3 carrot, peeled and chopped
- 1 Tbsp brown sugar
- 2 bay leaves
- zest of 2 limes
- 1 13.5 can (13.5oz) coconut milk
- 6 oz boneless skinless chicken breast, thinly sliced
- 8 oz baby corns
- 8 oz straw mushrooms
- juice of 2 limes
- 1/2 cup chopped fresh cilantro for garnish
- hot chili sauce for garnish
Steps:
- Place broth, stock, ginger, green onion, jalapeno, carrot, brown sugar, and bay leaves in a large pot. Bring to a boil, then simmer on low for about 15 minutes.
- Stir in coconut milk and lime zest. Bring heat up to boil, then lower to a simmer.
- Stir in the chicken, baby corn, and mushrooms, keeping the soup at a low and gentle boil. Stir frequently, until chicken is fully cooked. Add lime juice and add salt to taste. Garnish with chopped cilantro and a few drops of hot chili sauce.
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suz1230
Silver Feedback Medal for All Time! 451 Feedbacks August 10, 20180 found this helpful
Oh my does this look delicious too! What a colorful beautiful soup.
Oh yes, this is on my "to cook list" also.
Thank you Attosa :)
attosa
Diamond Post Medal for All Time! 1,246 Posts August 11, 20180 found this helpful
Oh I can't wait for you to try it! At first, I'd compare it too hard to the soup I based it on (tom kha gai) but when I first tried it, it was its own spectacular dish! I'm so pleased you'll give it a go!
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