Tom Kha Gai

• 1 can (14 oz.) coconut milk
• 1 can (14 oz.) chicken broth
• 1/2 inch piece fresh ginger, peeled and sliced
• 4 chopped scallions.
• 1 tbsp finely chopped lemon grass. (I find this frozen in my local Asian market).
• 1 pound peeled and deveined shrimp
• 1 cup sliced shitake mushrooms
• 1 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp Thai chili paste
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro

1. In a medium saucepan, combine coconut milk, broth, ginger, scallions, and lemongrass and bring to boil over high heat. Add shrimp, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until shrimp is firm and opaque, about five minutes. Ladle into bowls and garnish with basil and cilantro.

coconut milk, chicken broth, fresh ginger, scallions, lemon grass, shrimp, shitake mushrooms, lime juice, fish sauce, sugar, chili paste, fresh basil, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/tom-kha-gai-50015418 (may not work)