Thai Chicken and Coconut Soup (Tom Kha)
We’ve deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.
Servings Prep Time
4 20minutes
Cook Time
20minutes
Servings Prep Time
4 20minutes
Cook Time
20minutes
Ingredients
  • 1lb boneless, skinless chicken breasts (about 3) cut into 2 1/2-by-1/4-inch strips
  • 3tbsp Asian fish sauce
  • 2tbsp lime juice
  • 5c chicken broth
  • 3stalks lemongrassbottom third only, peeled, smashed, and cut into 2-inch pieces
  • 11-inch piece gingerpeeled, cut into thirds
  • 1/2c long grain rice
  • 15oz coconut milk
  • 2 jalapeno pepperseeds and ribs removed, cut crosswise into thin slices
  • 3tbsp cilantrochopped
Instructions
  1. In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
  2. In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.
  3. Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.