@beautifflyeats
Tom Kha Gai with Noodles | Thai Coconut Chicken Soup with Noodles Summer is almost over and I am so ready for a cozy noodle soup. Tom Kha Gai is a Thai hot and sour chicken soup with a coconut milk base. It’s aromatic and creamy with a perfect balance of sweet, sour, and an umami flavor. You can eat it with rice, or noodles like I did. The best part about this dish? It takes less than 30 minutes to make. Ingredients: 9 ounces chicken thighs, boneless and skinless 1 teaspoon salt 2 stalks lemongrass 3 ¼-inch slices galangal 6-8 makrut lime leaves 3 garlic cloves 1 large shallot, thinly sliced 1 tomato, cut into wedges 4 ounces shimeji mushrooms, separated 1 tbso tablespoon oil 1 tablespoons red curry paste 4 cups chicken broth 1 13.5-ounce can coconut cream or coconut milk Soup seasoning 2 tablespoons fish sauce 2 limes, halved and juiced 1½ tablespoons palm sugar 2 teaspoons chicken bouillon 1 teaspoon MSG 1 teaspoon salt Chopped cilantro, for garnish Chili oil, for extra heat Thai chili peppers slices, for garnish Cooked noodles or rice, for serving Instructions: Thinly slice the chicken thighs and season with salt. Set aside. Cut off ½-inch from the base of the lemongrass stalks. Remove the outer 2-3 layers. Trim and discard the tops of the stalks. Cut the remaining stalks into 2-inch pieces. Smash the bottom halves of the stalk. Smash the galangal, lime leaves, and garlic. In a large pot over on medium – high heat, add the oil, red curry paste, garlic, galangal, shallots, and lemongrass. Sauté for 2-3 minutes, until fragrant. Add the chicken broth and bring to a boil. Add the chicken to the pot. Cover, and simmer on low heat for 15 mins. Uncover the pot and add the coconut cream or coconut milk, lime leaves, and soup seasoning. Add the mushrooms and tomatoes to the pot, and simmer for an additional 5 minutes, until the vegetables are tender. Turn off the heat. Garnish with cilantro, chili oil, and Thai chili slices. Serve with noodles or rice. Enjoy!
