Easy Tom Kha Thai Coconut Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 chicken breast, cut into strips
• 1 egg
• 1 tablespoon cornstarch
• 3 cups water
• 2 tablespoons oil
• 2 (14 ounce) cans coconut milk
• 1 (14 ounce) can chicken broth
• 2 cups sliced mushrooms
• 3 stalks green onions
• 2 tablespoons cilantro, chopped
• 2 tablespoons gingerroot, minced (fresh or bottled. you can even use powdered in a pinch)
• 4 tablespoons fish sauce
• 1 tablespoon red chili sauce
• 2 tablespoons lime juice
• 2 tablespoons lemon juice
• 1 lemon, zest of

Recipe

• 1 to velvet chicken: lightly beat egg and combine with cornstarch. toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes.
• 2 heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's , about 30 seconds. if you're not using the chicken straight away, refrigerate it until you do.
• 3 to prepare the soup: heat coconut milk and chicken broth to boiling.
• 4 turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
• 5 add chopped green onions and chopped cilantro and serve.