Thom Kah Gai

• 3 cups chicken stock
• 3 tablespoons chili paste with soybean oil
• 2 tablespoons thin soy sauce
• 1 tablespoon paprika
• 1 can straw mushroom
• 14 teaspoon sugar
• 14 teaspoon msg
• 12 teaspoon tamarind soup mix
• 1 12 cups chicken
• 12 cup coconut milk
• 1 -2 kaffir lime leaf
• 1 leaf lemongrass
• 12 cup cilantro, just before serving

1. Cut chicken into thin strips and boil in chicken stock with chili paste and thin soy sauce for to 2 to 3 minutes until the chicken turns white.
2. Add coconut milk and bring to a boil.
3. Reduce heat.
4. Add remaining ingredients.
5. Simmer until the chicken is done, 10 to 15 minutes.
6. Sprinkle with fresh cilantro and serve steaming hot.

chicken stock, chili paste with soybean oil, soy sauce, paprika, straw mushroom, sugar, tamarind soup mix, chicken, coconut milk, lime leaf, lemongrass, cilantro

Taken from www.food.com/recipe/thom-kah-gai-31758 (may not work)