Serves 4 | Prep Time: 5 mins | Cook Time: 15-20 mins
Ingredients:
· 1 lb. boneless, skinless chicken thighs or breasts
· 1 package of SUYL -Tom Kha dried herbs (comes with SUYL meal kit)
· 2 cups sodium-free chicken stock, homemade or low-sodium chicken stock (store-bought)
· 1 can coconut milk (comes with SUYL meal kit)
· 1 cup oyster or white mushrooms
· ¼ cup fish sauce (2 teaspoons salt)
· ⅓ cup freshly squeezed lime juice
· 3 dried red chilies for garnish (comes with SUYL meal kit)
Directions:
- Cut the chicken against the grain and on the diagonal into thin, bite-size pieces. If using oyster mushrooms, separate them into individual pieces. If using white mushrooms, halve the small ones and quarter the bigger ones.
- In a 2 qt. saucepan, combine the stock and coconut milk and bring to a boil over high heat. Immediately turn down to heat so the liquid is barely bubbling,
- Add dried herbs from SUYL package (glass jar) then add the chicken, mushrooms, and fish sauce or salt. Stir and increase the heat slightly so the liquid is simmering gently. Once the chicken is no longer pink (about 2-3 minutes) remove the pan from the heat.
- Add the lime juice and dried chiles and stir. Taste and correct the seasoning as needed.
- Sprinkle the fresh cilantro on top just before serving. (optional)
Tips:
The soup should be sour and salty with natural sweetness from the coconut milk.
Thai cooks do not usually remove the chunky herbs from food when they serve it, as it is understood that they are not to be eaten. But you can use an herb bag from the meal kit package while cooking.