Thai Coconut Curry Soup—Tom Kha Gai

• 1 tablespoon vegetable or canola oil
• 3 shallots, thinly sliced
• 3 large cloves garlic, minced
• 1 stem lemongrass, outer leaves removed, halved lengthwise and cut into 2-inch section
• 12 kaffir lime leaves, torn in half
• 1 (5-inch piece) galangal root, sliced into 4 or 5 round
• 2-4 serrano or red chiles, seeded and sliced, depending on your tolerance for heat
• 1 teaspoon Thai chili paste or more, again depending on your tolerance for heat
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 (14-ounce) cans coconut milk (I like Chaokoh)
• 1 cup white wine
• 4 cups chicken stock
• 3 tablespoons fish sauce
• 2 teaspoons sugar
• 2 cups sliced white mushrooms
• 2 chicken breasts cut into bite-size pieces
• 1/4 cup fresh Thai basil leaves
• 1/2 fresh cilantro, chopped
• Juice of 1 lime
• cooked jasmine rice (optional)

1. To prepare the soup, add 1 tablespoon of oil to a large stockpot over medium heat. Once shimmering, add shallots and garlic, and cook until softened. Add lemongrass, lime leaves, galangal, chiles, chili paste, salt and pepper; saute 1-2 minutes. rnAdd coconut milk, wine, chicken stock, fish sauce, and sugar. Bring to a low boil; lower heat to medium-low and simmer 10-15 minutes.
2. Add mushrooms and chicken to simmering broth and cook another 12-15 minutes, or until the chicken is cooked through. Add Thai basil and cilantro and lime juice before serving.
3. I often like to add rice to bottom of soup bowl and ladle the soup over it or rice can be served at the table and added if wanted.

vegetable, shallots, garlic, stem lemongrass, lime, galangal root, serrano, chili paste, kosher salt, black pepper, coconut milk, white wine, chicken stock, fish sauce, sugar, white mushrooms, chicken breasts, fresh thai basil leaves, fresh cilantro, lime, jasmine rice

Taken from food52.com/recipes/23894-thai-coconut-curry-soup-tom-kha-gai (may not work)