Tom Kha Gai

• 1/2 Tablespoons Vegetable Oil
• 1-1/2 Tablespoon Thai Red Curry Paste
• 3 cups Chicken Stock
• 3 cups Unsweetened Coconut Milk
• 1 Large Lemongrass Stalk, Trimmed And Cut Into 2-inch Pieces
• 6 Thin Slices Fresh Galangal Or Ginger
• 2 Thai Red Chiles, Seeded And Cut Into Thin Strips (use Less If You Prefer Less Spicy)
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons Asian Fish Sauce
• 1 pound Boneless, Skinless Chicken Breast, Cut Into Thin Strips
• 1 cup White Button Mushrooms, Thinly Sliced
• Cilantro Or Thai Basil Leaves For Garnishing
• Salt To Taste
• Optional Garnish: Fresh Basil Leaves Or Cilantro

1. Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.

vegetable oil, curry, chicken, unsweetened coconut milk, stalk, fresh galangal or ginger, red chiles, lime juice, sauce, chicken, white button mushrooms, cilantro, salt, fresh basil

Taken from tastykitchen.com/recipes/soups/tom-kha-gai/ (may not work)