Tom Ka Gai

By MaryGladys

Ingredients

• 28 oz cans coconut milk
• 3 cups chicken stock (you can add chicken bouillon to 3 cups of water)
• 12 oz chicken, cubed or shredded
• 3 stalks fresh lemongrass (Use only the bottom part of the lemongrass, up until about 6" from the root, cut into 2" pie
• 2 Tbs fish sauce
• 1/3 cup fresh lime juice
• 3 kaffir lime leaves
• 6 slices fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
• 2 Tbs sugar
• 1-2 tbsp Thai red curry paste
• 4 small green chiles
• 15 oz can straw mushrooms (I used a variety can with mini corns, bamboo shoots, and straw mushrooms)
• Cilantro springs to garnish and onion and quartered tomato

Details

Servings 1

Preparation

Step 1

In a large stock pot, combine chicken stock, coconut milk, lemongrass, fish sauce, lime juice, kaffir lime leaves, galangal and sugar. Bring to a boil over high heat, then reduce heat, cover and simmer for about 30 minutes.

Strain.

Add the red curry paste and whisk well to incorporate it in to the stock. Add the can of mushrooms and cubed chicken, cover and simmer for an additional 10 minutes.

Garnish with cilantro, tomato and onion. Savor the taste and aroma!