Spicy Thai Coconut Chicken Soup (Tom Kha Gai)

Step 1

Wash and dry the fresh produce.

Step 2

Peel and thinly slice onion into half rings.

Step 3

Heat a large pot over medium heat.

Step 4

Peel and mince ginger and garlic.

Step 5

Once the pot is hot, add oil and swirl to coat the bottom.

Step 6

Add onion, ginger, garlic, and chili-garlic sauce to the pot. Cook, stirring frequently, until onion begins to soften, 3-4 minutes.

Step 7

Add broth, coconut milk, sugar, fish sauce, and salt to the pot. Bring to a boil over high heat, then reduce heat to a simmer.

Step 8

Thinly slice mushrooms.

Step 9

Slice chicken crosswise into thin strips.

Step 10

Add mushrooms and chicken to the pot and continue to simmer until chicken is cooked through, 10-12 minutes.

Step 11

Meanwhile, using a fresh cutting board, trim green onions; cut crosswise into ¼-inch pieces.

Step 12

Shave cilantro leaves off the stems; discard stems.

Step 13

When the soup is done, juice lime into the pot and stir to combine.

Step 14

To serve, divide soup between bowls. Top with green onions and cilantro. Enjoy!