Creamy coconut milk and tender poached chicken make this Thai-style Tom Kha Gai hearty and satisfying!
How to Make Tom Kha Gai Soup
Step #1: Combine the coconut milk and chicken broth in a medium saucepan over medium-high heat. Allow the liquid to come to a boil, then stir in the lemongrass, ginger, and lime leaves (if using). Add the chicken and mushrooms, and simmer over medium heat for 10 minutes (or until the chicken is cooked through). Step #2: Remove the lemongrass and lime leaves. Stir in the fish sauce, scallions, and chilies. Pour into a large serving bowl and serve hot with plenty of cilantro and lime wedges for the table. To reheat, thaw overnight in the fridge if frozen, then warm it on the stove over low heat until heated through. Stir gently to maintain the creamy texture, and avoid boiling to prevent the coconut milk from separating. You can also reheat it in the microwave—heat in short bursts, stirring in between, until just warmed through.
