Coconut chicken soup (Tom kha gai)

Time 15 minutes
Yields Serves 4 to 6
Coconut chicken soup (Tom kha gai)

Bring Thai chicken stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and chiles and cook until chicken is cooked through, about 4 minutes. Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

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