This soup is inspired by tom kha gai (Thai coconut chicken soup). Most recipes have a lengthy list of ingredients, including the specialty items of lemongrass and lime leaf. I created this super-simple soup that can easily be tossed together with stuff you have on hand or after a breezy trip to the grocery store on your way home from work. To make it even easier, if you can’t find Thai basil, use regular basil this time around.
Ingredients
1½ cups low-sodium vegetable broth, divided
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 (8-ounce) package baby bella or white button mushrooms, stemmed and sliced
1 (13.5-ounce) can full-fat coconut milk
Juice of ½ lemon
Juice of ½ lime
2 tablespoons chopped fresh Thai basil
1 tablespoon chopped fresh cilantro
Fresh cilantro leaves, for garnish (optional)
Lime wedges, for garnish (optional)
Instructions
Heat ½ cup of broth in a large saucepot over medium-high heat. Sauté the garlic and ginger in the broth for 1 minute, or until fragrant.
Add the mushrooms and slowly pour in the remaining 1 cup of broth. Bring to a boil and reduce the heat to
a simmer.
Add the coconut milk, lemon juice, lime juice, basil, and chopped cilantro. Let simmer for 5 minutes, or until heated through.
Garnish with whole cilantro leaves and lime wedges, if desired.