Thai Chicken Soup (Tom Kha Gai)

• 3 stalks lemongrass, use lower 1/2, peel off outer leaves, cut in 1/2-inch slices
• 3 -4 garlic cloves, rough chop
• 4 inches ginger, sliced
• 1 quart chicken broth
• 2 1/2 lbs chicken thighs, cut in bite-sized pieces (skinless & boneless)
• 12 ounces mushrooms, quartered
• 1 red onion, sliced with grain
• 1/2 bunch cilantro, rough chop
• 2 limes, juice of
• 1 (13 1/2 ounce) can coconut milk
• 1 (13 1/2 ounce) can light coconut milk
• 2 teaspoons red curry paste
• 3 tablespoons fish sauce
• 1 jalapeno chile, for garnish

1. Put lemon grass, garlic, and ginger in pot with chicken broth. Simmer on low heat for 1/2 hour, then strain into soup.
2. In a little vegetable oil, cook thighs in their own juices for about 5 minutes.
3. Add mushroom and cook 5 more minutes.
4. Add curry paste, fish sauce and lime juice, and stir. Pour in the strained stock, add the coconut milk and simmer for 15-20 minutes.
5. Add onions and simmer 5 more minutes.
6. Turn off heat and add the chopped cilantro. Stir.
7. Serve with lime pieces, more cilantro, and sliced jalapeno on the table for diners to add.

stalks lemongrass, garlic, ginger, chicken broth, chicken thighs, mushrooms, red onion, cilantro, coconut milk, light coconut milk, red curry, fish sauce, jalapeno chile

Taken from www.food.com/recipe/thai-chicken-soup-tom-kha-gai-493525 (may not work)