Thai-style chicken soup with lemongrass and coconut milk (Tom kha gai) from Broth & Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them (page 70) by Jennifer McGruther

  • shallots
  • cilantro
  • canned coconut milk
  • fish sauce
  • fresh ginger
  • makrut lime leaves
  • lemongrass
  • limes
  • palm sugar
  • chicken stock
  • shiitake mushrooms
  • Thai basil
  • Thai chiles
  • boneless skinless chicken thighs
  • EYB Comments

    Can substitute limes for makrut lime leaves.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute limes for makrut lime leaves.

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