Recipe of Panang Gai

Tom Kha Gai

Panang gai is a dish that if made correctly should explode with dynamic flavors as soon as it touches the tip of your tongue.

Recipe Summary Tom Kha Gai

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

Ingredients | Panang Gai

3 cups chicken broth

1 (14 ounce) can coconut milk

¼ cup sweet red chile sauce

3 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons brown sugar

1 (1 1/2 inch) piece fresh ginger, sliced

10 kaffir lime leaves, torn and bruised

1 ½ pounds skinless, boneless chicken breast halves - cut into strips

1 (15 ounce) can straw mushrooms

1 cup coarsely chopped onion

1 zucchini, sliced

1 lemongrass stalk, chopped

1 bunch fresh basil, chopped

Directions

Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.

Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

I pick up kaffir lime leave at an Asian market in Seattle and I've found that they keep really well in the freezer. You can also buy them online - fresh, dried, or powdered.

I also sub fresh lemongrass with a squeeze of lemongrass paste, as fresh is not available in my local store.

Info | Panang Gai

prep: 20 mins cook: 25 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Tom Kha Gai

Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,