Tom Kha Gai Recipe

Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce lime juice fish sauce brown sugar ginger and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended about 15 minutes.

Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center about 5 minutes. Add mushrooms onion zucchini lemongrass and basil and simmer until onion softens about 3 minutes.