• prep: 20 min
• cook: 25 min
• total: 45 min

servings:

The interplay of sweet, salty, and sour comes together in Tom Kha Gai, a flavorful Thai soup that's perfumed by lemongrass and spiked with hot peppers. This recipe is featured in my new cookbook - Broth and Stock which is published by Ten Speed Press and available through Amazon, Barnes and Noble and your local bookseller.

• 4 cups chicken foot stock (see Chicken Foot Broth recipe in Broth and Stock) or other chicken bone broth
• ½ pound shiitake mushrooms, thinly sliced and stems reserved
• 3 Thai chiles, smashed
• 1 (6-inch) stalk of lemongrass, smashed
• 2 (1-inch) knob ginger, sliced and peeled with skin reserved
• 6 lime leaves or 1 lime
• 2 shallots, peeled and diced with skins reserved
• 1½ pounds boneless, skinless chicken thighs (Order pasture-raised chicken here.)
• 1 (13.5-ounce) can full-fat coconut milk (Find coconut milk in BPA-free cans here or make it yourself).
• ¼ cup fish sauce (Available here.)
• 1 tablespoon palm sugar (Find it here.)
• Cilantro sprigs, for garnish
• Thai basil, for garnish
• Lime wedges, for serving

Click Here For Step-By-Step Instructions