1

Rinse the jasmine rice in a fine-mesh sieve until the water runs clear, then combine with the water and salt in a small saucepan over high heat.

2

While the rice water heats, slice the mushrooms, thinly slice the shallot and garlic, and cut the ginger into thin coins.

3

Once the rice water boils, about 5 minutes, stir once, cover, and drop the heat to low for 15 minutes.

4

Set a 5-quart Dutch oven over medium-high heat with the oil.

5

While the oil warms, finely chop the cilantro stems and roughly chop the leaves, keeping them in two separate piles.

6

Add the mushrooms in an even layer and cook 5 minutes, stirring only every 2 minutes, until they release their liquid and turn golden at the edges.

7

While the mushrooms brown, halve the cherry tomatoes.

8

Stir in the shallot, garlic, ginger, and cilantro stems, lower to medium, and cook 2 minutes until the shallot softens and the garlic smells sweet without browning.

9

Shake the can, then pour in the coconut milk, broth, and brown sugar and bring to a gentle simmer over medium heat, about 5 minutes, until small bubbles break at the edges.

10

While the broth heats, finely zest one lime straight into the pot, halve that lime, and cut the second lime into wedges.

11

Thinly slice the chicken thighs across the grain into bite-sized strips.

12

Slide the chicken into the simmering broth and poach 4 minutes over medium-low, stirring once, until the strips turn opaque on the outside.

13

When the rice timer ends, pull the saucepan off the heat and leave it covered to steam.

14

Add the halved tomatoes to the soup and simmer 3 more minutes until their skins wrinkle and the chicken is white throughout with no pink at the center.

15

Off the heat, stir in the fish sauce and squeeze in both lime halves, then taste for a balanced salty, sour, and gently sweet broth.

16

Fluff the rice, spoon it into deep bowls, ladle the soup over, fishing out the ginger coins, and finish with the cilantro leaves and lime wedges.

Thai Coconut Chicken Soup (Tom Kha–Style) with Mushrooms & Jasmine Rice

Ingredients Tap to check off

Instructions

Never touch your screen with messy hands

Thai Coconut Chicken Soup (Tom Kha–Style) with Mushrooms & Jasmine Rice

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands