by Megan Winfrey

This citrusy, creamy, spicy soup is everything I could ever want in a meal. I crave it year round, but I could eat it every day during winter. It has all of my favorites - lime, cilantro, ginger, chicken, mushrooms, fresh chilies, and creamy coconut. It might just be my "last meal" meal. Until making it, I didn't realize that lemongrass played such a huge role in the amazing flavor of my favorite dish. But WOAH - I can't believe how delicious and fresh lemongrass broth is. So, if you've received these grassy stalks in your CSA box or have seen them at the market, you've gotta make this ASAP! I didn't have time to hit up the Asian grocery store, so I used basic substitutions for a few of the more obscure ingredients and it turned out perfect. You might even have all of the ingredients already on hand!

Tom Kha Gai

• 2 chicken breasts, cubed
• 4 cups chicken broth
• 2 cans (14 oz. ea.) full fat coconut milk
• 2 lemongrass stalks, cut into 2" pieces, crushed
• 6 slices peeled fresh ginger (or 8 slices peeled fresh galangal)
• Zest of 1 large lime (or 16 kaffir lime leaves, torn)
• 1/4 cup fresh lime juice
• 3 tbs. Thai fish sauce
• 2 tbs. light brown sugar
• 1 tbs. Asian chili hot sauce
• 1/2 lb. fresh mushrooms, wiped and sliced
• 5 small fresh chilies sliced paper-thin
• Fresh cilantro for garnish

*I used the bottom of a spice jar to crush the lemongrass.



In a large pot, combine broth, lemongrass, ginger, and lime zest. Slowly bring to a boil over medium heat, boil for 2-3 minutes. Reduce heat, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar, and hot sauce, stir well, then let simmer for about 5 minutes. Add the chicken and simmer until tender, another 4-5 minutes. Add the mushrooms and simmer for another minute. Ladle into bowls, top with fresh cilantro leaves, and float the chili slices on the surface. Serve over cooked white rice, if desired.