Tom Kha Gai

By vealam

Ingredients

• 1/2 tablespoon vegetable oil
• 1-2 tablespoons Thai red curry paste
• 3 cups chicken stock
• 3 cups unsweetened coconut milk
• 1 heaping tablespoon lemongrass paste
• 1 heaping tablespoon fresh ginger, minced
• 2 Thai chilies, ribs and seeds removed and minced
• juice of 1-2 limes
• 2 tablespoons Asian fish sauce
• 1 pound chicken breast, cut into thin strips
• 1 cup white button mushrooms, sliced thinly
• 1/4 cup fresh basil, roughly chopped
• cilantro, for garnish
• lime wedges, for garnish

Preparation

Step 1

Heat vegetable oil, over medium heat, in a large pot or dutch oven.
Add curry paste and stir until fragrant.
Add chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring to a simmer, about 5 minutes.
Add the chicken, simmer for another 15 minutes.
Add mushrooms and basil and simmer for 5 more minutes.
Season with salt, to taste.
Garnish with fresh cilantro and a lime wedge, and serve immediately.