Tom Ka Kai Soup
- 2 cups chicken broth
- 1 teaspoon sliced kaffir lime leaves
- 1 (2-inch) piece of lemongrass, bruised
- 1 (1-inch) piece ginger, sliced thinly
- 4 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 boneless, skinless chicken breast, cut into bite-sized pieces
- 5 ounces coconut milk
- 2–4 Thai chilies (to taste), slightly crushed
Instructions:
This soup can be served as is or ladled over mounds of rice in individual serving bowls.
- In a medium-sized soup pot, heat the broth on medium. Add the lime leaves, lemongrass, ginger, fish sauce, and lime juice.
- Bring the mixture to a boil, add the chicken and coconut milk, and bring to a boil again.
- Reduce the heat, add the chilies, and cover; let simmer until the chicken is cooked through, about 3 to 5 minutes.
- Remove the chilies and the lemongrass stalk with a slotted spoon before serving.