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Quick & Easy Tom Kha Gai Soup

Yields approx 48 oz.

Chef Dave Martin

   • 2 oz. The Perfect Purée Ginger Puree, thawed
   • 1 oz. rice wine vinegar
   • 1 oz. lemon juice
    • 1-2 tbsp. neutral oil (canola, vegetable or corn oil)
    • 1 lb. free-range chicken thighs, boneless and cut into 1/2 inch cubes
    • Kosher salt
    • Ground black pepper
    • 1 can (13 1/2 oz.) coconut milk
    • 14 oz. quality chicken broth/stock
    • 1 cup straw mushrooms, drained
    • 1 tbsp. fish sauce
    • 1 tbsp. sriracha or sambol olek
    • 2 tbsp. fresh basil leaves, chiffonade
    • 2 tbsp. fresh cilantro, chopped
Method:
1. Remove any skin from the chicken thighs and season all the chicken cubes with kosher salt and black pepper. In a medium saucepan with neutral oil over medium-high heat, add cubes of seasoned chicken thighs. Cook for about 3 to 5 minutes until opaque then deglaze with coconut milk, chicken stock, Ginger Puree, rice wine vinegar and lemon juice. Stir together.
2. Add straw mushrooms, fish sauce and sriracha or sambol olek. Reduce heat and simmer 5 to 10 minutes longer. Add basil and cilantro to the soup and/or use as garnish. Adjust seasoning as needed.