THAI TOM KHa GAI

• 4 cups low sodium chicken broth
• 2 pieces lemongrass, root end, 4 inch pieces crushed. Use rolling pin
• 1 piece gingerroot (2 inches)
• 3 garlic cloves, minced
• 8 ounces fresh mushrooms, sliced
• 2 teaspoons sriracha sauce
• 1 lb broccoli floret
• 34 lb chicken breast, boneless, skinless, cut into 3/4 inch pieces
• 1 sweet red pepper, cored, seeded and cut into matchsticks
• 1 (14 ounce) can light coconut milk
• 14 cup fresh lime juice (about 3 whole limes)
• 2 tablespoons fish sauce (I use the TIPAROS brand)
• 1 -2 scallions (optional) or 1 -2 green onion, sliced (optional)

1. 1.
2. Heat chicken broth in a large pot over medium-high heat.
3. Add lemongrass and ginger.
4. Simmer 5 mins, until fragrant.
5. 2.
6. Reduce heat to retain simmer; add garlic, mushrooms and chile sauce.
7. Cover and cook 5 minutes.
8. 3.
9. Stir in broccoli, chicken, sweet red pepper and coconut milk.
10. Simmer 5 minutes until chicken is cooked through.
11. Remove from heat and stir in lime juice and fish sauce.
12. Ladle into bowls and top with scallions/green onions, if using.

chicken broth, root, gingerroot, garlic, mushrooms, sriracha sauce, broccoli floret, chicken breast, sweet red pepper, light coconut milk, lime juice, fish sauce, scallions

Taken from www.food.com/recipe/thai-tom-kha-gai-485136 (may not work)