Tom Kha Gai

This classic Thai soup gets its lovely lime flavor from our Lime Olive Oil, Serve as the start to an Asian-inspried meal or add thin rice noodles to round it out as a main course.

Note: lemongrass stalks can be found at most Asian specialty grocery stores or farmers markets.

Ingredients

• 2 14-oz. cans chicken or vegetable stock

• 2 carrots, peeled and sliced

• 2 cloves garlic, minced

• 1 12” stalk lemongrass, cleaned and sliced thinly

• 1 2” piece ginger, peeled and minced

• 1 red bell pepper, seeded and chopped

• 6 large white button mushrooms, cleaned and sliced

• 1 14-oz. can regular coconut milk

• 1 skinny chile (jalapenos work), seeded and minced

• 2 boiled chicken breasts, shredded or 8 oz. tofu, cubed

• 1 small bunch fresh cilantro, chopped

• 1 small bunch fresh mint, chopped

• 2 tbsp Lime Olive Oil

• 1 tbsp Extra Virgin Olive Oil

• salt to taste

Directions

1. Heat the Extra Virgin Olive Oil in a large soup pot over medium heat. Add the lemongrass and garlic and cook 1-2 minutes, stirring frequently.
2. Add the carrots, bell pepper, mushrooms, and ginger and cook for 3-4 minutes until very fragrant.
3. Add the stock plus 1 can of water and stir well. Allow to simmer uncovered for 20 minutes.
4. Stir in the coconut milk and salt to taste. Add the chicken/tofu and allow to cook for another 5 minutes.
5. To serve, ladle into bowls and garnish with mint, cilantro and a drizzle of the Lime Olive Oil.