Tom Kha Gai
1 lb chicken breast, trimmed
6 oz white or crimini mushrooms, sliced thin
6 oz snow peas, sea beans, asparagus, cut into chunks (whatever green of your choice)
2 shallots, minced (or ¾ onion)
4 cups chicken broth
2 cups coconut milk (canned is best)
2 tbsp lime juice
2 tbsp fish sauce
2-3 tsp Thai red curry paste
2 tsp sugar
2 tbsp vegetable oil
Cilantro / Parsley
Pat chicken dry with paper towels and season with salt and pepper. Heat the vegetable oil over medium-high heat and brown the chicken lightly, 2-3 minutes on each side. Remove the chicken from the pan.
Add the shallot / onion to the pan and cook over medium heat until softened, about 3 minutes. Once it looks like it’s about to burn, stir in the broth, coconut milk, fish sauce, and sugar. Be sure to scrape up the fond on the bottom of the pan.
Add the browned chicken and any accumulated juices back to the pan and bring to a simmer. Cook for about 10 minutes, or until the chicken is cooked fully, flipping the chicken halfway through cooking. Remove the chicken from the soup and let it cool slightly, then shred it into bite sized pieces using two forks.
Return the soup to a simmer and add the mushrooms and vegetables, cooking until tender, or around 3 minutes. Turn off the heat and add the lime juice and curry paste, as well as any extra fish sauce to taste. Top the finished soup with cilantro or parsley.
An authentic tasting Thai chicken soup that makes use of Thai red curry paste to avoid the need to purchase many loose spices. A very balanced soup with just the right amount of acidity and creaminess.