Name: Tom Kha Gai
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Chicken broth - 3 cups; Coconut milk - 1 (14 ounce) can; Sweet red chile sauce - ¼ cup; Lime juice - 3 tablespoons; Fish sauce - 2 tablespoons; Brown sugar - 2 tablespoons; Fresh ginger, sliced - 1 (1 1/2 inch) piece; Makrut lime leaves, torn in half - 10; Skinless, boneless chicken breast halves - cut into strips - 1 ½ pounds; Straw mushrooms - 1 (15 ounce) can; Coarsely chopped onion - 1 cup; Zucchini, sliced - 1; Lemongrass stalk, chopped - 1; Fresh basil, chopped - 1 bunch

Ingredients for - Tom Kha Gai

1. Chicken broth 3 cups

2. Coconut milk 1 (14 ounce) can

3. Sweet red chile sauce ¼ cup

4. Lime juice 3 tablespoons

5. Fish sauce 2 tablespoons

6. Brown sugar 2 tablespoons

7. Fresh ginger, sliced 1 (1 1/2 inch) piece

8. Makrut lime leaves, torn in half 10

9. Skinless, boneless chicken breast halves - cut into strips 1 ½ pounds

10. Straw mushrooms 1 (15 ounce) can

11. Coarsely chopped onion 1 cup

12. Zucchini, sliced 1

13. Lemongrass stalk, chopped 1

14. Fresh basil, chopped 1 bunch

How to cook deliciously - Tom Kha Gai

1 . Stage

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

2 . Stage

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.