Thai Coconut Chicken Soup (Tom Kha Gai)

thecafesucrefarine.com

Babs

Chicken sou

subheading: For the soup:

1 tablespoon coconut oil

1 tablespoon butter

1 large sweet onion roughly chopped

1 large yellow bell pepper roughly chopped

3 medium cloves garlic

2 tablespoons finely grated fresh ginger

2 tablespoons finely chopped lemongrass or lemongrass paste

1 tablespoon Thai red curry paste more to taste

5 cups low sodium chicken broth maybe more

27 ounces coconut milk (regular or light) (I use 2 13.5-ounce cans)

2 to 3 medium potatoes peeled and roughly chopped (around 14 ounces, before peeling)

2 tablespoons granulated sugar

2 tablespoons fish sauce (I like Red Boat)

1¼ teaspoons kosher salt more to taste

subheading: For the chicken:

3 to 4 medium boneless skinless chicken breasts 1¼ to 1 ½ pounds - 567 to 680g (cut in half, lengthwise and thinly sliced about ⅛-inch thick)

1 egg white (from 1 large egg)

2 teaspoons corn starch

2 teaspoons rice vinegar

1 teaspoon extra virgin olive oil

subheading: For serving:

lime wedges

fresh cilantro basil, Thai basil and/or mint leaves

sugar snap peas optional (see notes below)

see the post above for other serving options

Directions at thecafesucrefarine.com

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