- 3 cups chicken broth
- 1 (14 ounce) can coconut milk
- 1/4 cup sweet red chile sauce
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 (1 1/2 inch) piece fresh ginger, sliced
- 10 kaffir lime leaves, torn and bruised
- 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
- 1 (15 ounce) can straw mushrooms
- 1 cup coarsely chopped onion
- 1 zucchini, sliced
- 1 lemongrass stalk, chopped
- 1 bunch fresh basil, chopped
- Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
- Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.
05/17/2018
recipepes.com
Tom Kha Gai, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
