Tom-kha-gai (spicy coconut chicken soup)

• 2 tbsp canola oil
• 1/3 cup diced red pepper
• 1/2 cup sliced mushrooms
• 1 stick lemongrass (about 3inch halved lengthwise)
• 4 tsp minced fresh galangel (can substitue ginger)
• 4 clove minced fresh garlic
• 1 can coconut milk
• 4 tbsp fish sauce
• 3 cup chicken stock
• 1 tbsp sugar
• 2 cup cooked shredded chicken
• 1 chili paste to taste (can substitute crushed red pepper)
• 1 chopped green onion, cilantro for garnish

1. heat oil on medium high in small dutch oven
2. sautee next 5 ingredients for 5 mins
3. whisk in next 4 ingredients
4. bring to a soft boil
5. reduce heat to medium low
6. add chicken and desired amount of chili paste or crushed red pepper
7. cook for 10 mins
8. remove lemongrass
9. garnish with diced green onions or cilantro

canola oil, red pepper, mushrooms, fresh galangel, fresh garlic, coconut milk, fish sauce, chicken stock, sugar, chicken, chili paste, green onion

Taken from cookpad.com/us/recipes/334647-tom-kha-gai-spicy-coconut-chicken-soup (may not work)