Thai Chicken Coconut Soup (Tom Kha Gai)
4 c. chicken broth
1-inch knob of ginger, peeled and sliced into coins
2 stalks fresh lemongrass, cut into 1-inch long pieces
Zest and juice from 1 lime (or 10 kaffir lime leaves)
1 (14 oz) can coconut milk
8 oz. chopped mixed mushrooms (shiitake, oyster, maitake), or sliced button mushrooms
2 Tbsp. fish sauce
1 Tbsp. coconut aminos
2 tsp. Thai chili paste (like sambal)
1/4 c. fresh cilantro
1 lb. sous-vide chicken breast, shredded
In a medium saucepan, combine broth, ginger, lemongrass and lime, and bring to boil over high heat.
Reduce heat and simmer until flavors are melded, about 8 to 10 minutes. Remove the solids - either strain into another saucepan, or use a slotted spoon.
Return to a boil and add mushrooms, coconut milk, fish sauce, coconut aminos, and chili paste.
Reduce heat and simmer about 5 minutes. Add chicken and continue cooking until chicken is warmed through. Garnish servings with cilantro.
NOTES: Rich and comforting, and very easy. Perfect for a chilly day. The leftovers two days later were excellent.