Tom Kha Gai [0000084]

Ingredients:

1 lb chicken breasts, thinly sliced
4 cups gluten-free chicken broth
1 can (13.5 oz) gluten-free coconut milk
2 lemongrass stalks, bruised and cut into 2-inch pieces
3 kaffir lime leaves
1 cup button mushrooms, sliced
2 tablespoons gluten-free fish sauce
1-2 Thai bird's eye chilies, smashed
2 tablespoons lime juice
Fresh cilantro leaves for garnish (optional)

Steps:

In a pot, bring gluten-free chicken broth to a simmer over medium heat.
Add lemongrass, kaffir lime leaves, and Thai bird's eye chilies. Simmer for 5-7 minutes to infuse flavors.
Add sliced chicken and cook until it's no longer pink.
Pour in the gluten-free coconut milk and bring to a gentle simmer.
Add sliced mushrooms and cook until they are tender.
Season with gluten-free fish sauce and lime juice. Adjust to taste.
Discard lemongrass stalks and kaffir lime leaves.
Serve hot, garnished with fresh cilantro leaves if desired.

Enjoy this gluten-free version of Authentic Thai Tom Kha Gai, a fragrant and creamy chicken coconut soup!