Thai Chicken Coconut Soup (Tom Kha Gai)
I was so impressed with Adagio’s Chili Lime Green tea. It has some very similar flavor profiles as my Thai Chicken Coconut Soup. So I decided to incorporate it into that recipe.
This is a very creamy, smooth, spicy, savory and Thai restaurant-quality Tom Kha Gai Soup. It is also very yummy!
Difficulty: Medium, mostly prep
Servings: 12 (1-1/2 cup servings)
Spice Level: 4 (out of 10)
1 h 30 m 12Ingredients
- 4 rounded teaspoons Adagio Chili Lime Green tea
- 16 ounces of Water (for tea steeping)
- 1 bunch of Cilantro (top 1/4, chopped)
- 1 bunch of Green Onions (top 1/4, thin round cut)
- 2 teaspoons fresh Lemongrass, finely chopped
- 8 ounces Small Button Mushrooms, medium-thick slices
- 4 ounces Bamboo Shoots (sliced into thin matchsticks, lengthwise)
- 4 - 14 ounce cans Coconut Milk
- 1 teaspoons Galangal Powder
- 4 small Red Thai Chilis (fresh, round thin cut)
- 3 cloves Garlic, chopped
- 2 Chicken Breasts, sliced into thin strips
- 1 Tablespoon Kosher Salt, coarse
- 1/2 pint (10 ounces) Cherry Tomatoes, sliced in half
- 2 Kafir Lime Leaves, sliced very thin across stem seam
- 1 Tablespoon Fish Sauce
- 16 ounces Chicken Broth, low sodium
- 1-1/2 teaspoons Chicken Bouillon
- 1/8 teaspoon Habanero Powder, or one very finely-diced fresh habanero
Directions
1. Prepare the tea: Steep the tea at 180°F for 3 minutes in 16 ounces of steep water. Drain the steeped tea into a small bowl and set aside.
2. Add all of the ingredients in the order listed above into a five-quart pot as you prepare them. NOTE: Add the steeped tea last. Stir to combine everything.
3. Bring the pot to a slow boil. Immediately lower the heat to a low simmer and cover for 30 minutes. Do not let it boil!
