Coconut Galangal Soup, Tom Kha Gai

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Water

  Plain, clean water

  1 cup or 237g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Onions

  Raw

  1 medium or 110g

• Galanga Root

  Asian Items - Melissa's

  ⅛ cup or 13g

• Lemongrass

  Freshdirect

  ¼ cup chopped raw or 17g

• Lime juice

  Raw

  6 tbsp or 90g

• Fish sauce

  Ready-to-serve

  6 tbsp or 108g

• Sliced Bamboo Shoots

  Kroger

  ½ cup or 115g

• Paste, Red Curry

  Thai Kitchen

  3 tablespoon or 43g

• Whole Baby Corn

  Geisha

  1 serving or 130g

• Bamboo Shoots Sliced

  Geisha

  1 cup or 260g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  2 cup or 480g

Directions

1. Combine all ingredients except green onion, tomato, and coconut cream.
2. Simmer until chicken is cooked, about 20 min.
3. After chicken is cooked, add green onions, tomatoes and coconut cream and heat until warmed through.
4. Serve garnished with cilantro, fresh lime juice and zest. (Don't eat the galangal root, lemon grass or lime leaves - they are just for flavor!)