Quick & Easy Tom Kha Gai Soup Quick & Easy Tom Kha Gai Soup Yields approx 48 oz. Chef Dave Martin • 1/2 cup The Perfect Purée Ginger Sour blend, thawed • 1-2 tbsp. neutral oil (canola, vegetable or corn oil) • 1 lb. free-range chicken thighs, boneless and cut into 1/2 inch cubes • kosher salt • ground black pepper • 1 can (13 1/2 oz.) coconut milk • 14 oz. quality chicken broth/stock • 1 cup straw mushrooms, drained • 1 tbsp. fish sauce • 1 tbsp. sriracha or sambol olek • 2 tbsp. fresh basil leaves, chiffonade • 2 tbsp. fresh cilantro, chopped Method: 1. Remove any skin from the chicken thighs and season all the cubes with kosher salt and black pepper. In a medium saucepan with neutral oil over medium-high heat, add cubes of seasoned chicken thighs. Cook for about 3 to 5 minutes until opaque then deglaze with coconut milk, chicken stock and Ginger Sour. Stir together. 2. Add straw mushrooms, fish sauce and sriracha or sambol olek. Reduce heat and simmer 5 to 10 minutes longer. Add basil and cilantro to the soup and/or use as garnish. Adjust seasoning as needed.