Tom Kha Gai Soup by Pressure Luck Cooking

chicken breasts cutlets, chicken broth, coconut milk, lime, fish sauce, sesame oil, ginger, sugar, red pepper flakes, dried sweet basil, scallions, baby bella mushrooms, lemongrass, bay leaf, pad thai sauce, hot sauce, cilantro


– 1 lb of thinly sliced chicken breasts/cutlets, about 1/8? thick and cut into 1? square-ish slices
– 2 cups of chicken broth
– 2 13.5-14 oz cans of coconut milk? (unsweetened and do use canned, not the kind in a carton)
– 1 lime, juiced
– 2 tbsp of fish sauce
– 1 tbsp of sesame oil
– 1 tbsp of crushed ginger
– 1/2 tbsp of sugar
– 1/4 tsp of crushed red pepper flakes
– 1 tbsp of dried sweet basil
– 1 bunch of scallions, sliced
– 8 oz of Baby Bella (Crimini) mushrooms, sliced
– 2 stalks of lemongrass, sliced and cut into thin 1.5? strands (use the bottom-third of the stalk and the 4-5 closest inner layers from each. If you cannot find lemongrass, use the zest of 1 lemon + 1 tbsp of its juice)
– 2 bay leaves
– 1/4 cup of Pad Thai sauce
– 1 tbsp of hot sauce
– 2-4 tbsp of fresh cilantro, chopped (with more for garnish)


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