Description

Make an authentic chicken and mushroom Tom Kha Gai soup in minutes with Thai Fresh's sweet, sour, salty and creamy coconut soup base. In just 15 minutes, you'll be enjoying tender morsels of pasture-raised chicken and local mushrooms infused with aromatic galangal, lemongrass and kaffir lime leaf flavor, and a garnish of fresh cilantro.

Serves 4. (Dairy Free, Nut Free)

Click over to the Recipe tab for cooking instructions.

Includes:

• 16 oz Coconut Soup Base
• 1 lb avg Pasture-Raised Boneless Chicken Breasts
• 1 lb avg Mushrooms
• 1 bunch Fresh Cilantro

You will need:

• Oil
• Salt and pepper
• Limes (optional)
• Hot Chilies (optional)

Hands on Time: 5 minutes; Total Time: 15 minutes

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What's inside

Organic Boneless Chicken Breast - Default: 1 - Max: 1
Thai Coconut Soup Base - Default: 1 - Max: 1
Crimini Mushrooms, 1 lb - Default: 1 - Max: 1
Cilantro, 1 bunch - Default: 1 - Max: 1

RECIPE

Includes:

• 16 oz Coconut Soup Base


• 1 lb avg Pasture-Raised Boneless Chicken Breasts


• 1 lb avg Mushrooms


• 1 bunch Fresh Cilantro

You will need:

• Oil


• Salt and pepper


• Limes (optional)


• Hot Chilies (optional)

Hands on Time: 5 minutes; Total Time: 15 minutes

INSTRUCTIONS

STEP 1  Slice or quarter the mushrooms. Roughly chop cilantro. Cut the chicken into small cubes or slice into 1/4-inch thick pieces against the grain. Set aside.
STEP 2  Add the coconut soup base to a large saucepan. Fill the soup container all the way to the top with water and add to the pan. Heat over medium-high to reach a steamy, simmer; stir occasionally.
STEP 3  Reduce heat to medium-low and add the sliced chicken and mushrooms. If desired, add whole, sliced, or minced hot chilies. Simmer for 10 minutes or until the chicken is cooked through (165F)
STEP 4  Season with salt and pepper to taste. Serve with fresh chopped cilantro and a squeeze of lime, if desired. Pair with steamed rice.

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