Thai Chicken & Coconut Soup (Gai Tom Ka)
A spicy and creamy Thai inspired soup. Simmered with the intense combined flavors of lemongrass, cilantro stems, galangal and kaffir lime. Feel free to add any of your favorite vegetables. I like it with broccoli or zucchini!
2 tsp. vegetable oil 1 clove garlic, thinly sliced 2-inch galangal, peeled, split lengthwise, crushed 4 kaffir lime leaves, crushed (bruised) 1 stalk lemongrass, white parts only, chopped 1 small bunch cilantro stems, minced ½ lb. chicken breast, thinly sliced 1 small zucchini, optional or 1 c. broccoli florets, optional 4 c. chicken broth 6 TB patis (fish sauce) 4 TB lime juice 2 c. coconut milk 1 Thai bird chili, seeded (optional), thinly sliced Garnish: small bunch cilantro, leaves
In a large saucepan over medium heat, stir fry garlic, galangal, lime leaves, lemon grass and cilantro stems until fragrant about 2 minutes. Add chicken and zucchini or broccoli, and stir fry until chicken is cooked through. Add broth, patis, lime juice and coconut milk. Bring to a boil. Reduce heat; add chili.
For service: Garnish with cilantro. Serves 3-4.