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    • Silky Coconut

      Thai Chicken and Coconut Soup nav foodandwine search   Thai Chicken and Coconut Soup Save CONTRIBUTED BY QUICK FROM SCRATCH HERBS & SPICES  © Rick Poon FAST Serving: 4 We've deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders. Plus: More Soup Recipes SEE MORE INGREDIENTS 1 pound boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips 3 tablespoons Asian fish sauce (nam pla or nuoc mam) 1 1/2 tablespoons lime juice 1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock 3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest 1 1-inch piece peeled fresh ginger, cut into thirds 1/2 cup long-grain rice 1 3/4 cups unsweetened coconut milk (15-ounce can) 2 fresh red chiles or jalapeño peppers, seeds and ribs removed, cut crosswise into thin slices 3 tablespoons chopped cilantro

    • Marilyn Rand

      Tom Ka Gai / Thai Coconut Chicken Soup.

    • Mya Passmore

      thai chicken & coconut soup OMG! I LOVE thai coconut soup. ( Hold the chicken though.)

    • Leah McGee

      Tom Ka Gai- Thai Chicken and Coconut Soup Recipe on Food & Wine

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