A lighter version of the classic Tom Kha Gai. Tender chicken in a fragrant coconut and lime broth. Dairy-free, gluten-free, and ready in 30 minutes.
Ingredients
- 1 lb chicken breast, sliced thin
- 1 can (13 oz) lite coconut milk
- 2 cups chicken broth (low sodium)
- 2 stalks lemongrass, smashed and chopped
- 1 inch galangal or ginger, sliced
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice (fresh)
- 1 tbsp chili paste or fresh chilies (optional)
Instructions
- Bring chicken broth to a simmer. Add lemongrass and galangal/ginger. Simmer 10 mins.
- Add chicken and mushrooms. Cook for 5 minutes until chicken is done.
- Stir in coconut milk and heat through gently. Do not boil vigorously.
- Remove from heat. Stir in fish sauce and fresh lime juice.
- Garnish with cilantro and chili. Serve with jasmine rice.