Chicken Tom Kha Gai Soup
Ingredients
1 tablespoon oil
½ onion sliced
2 garlic cloves minced
1 red serrano chile pepper sliced and deseeded
2- inch piece fresh galangal peeled and sliced into coins
1 lemongrass stalk pounded and halved
3 makrut lime leaves
1 tablespoon Thai red curry paste
4 cups chicken broth
1 15-ounce can coconut milk
2 skinless boneless chicken breasts, sliced
6 ounces white mushrooms sliced
1 large tomato diced
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
Juice of 1 lime
Kosher salt
Directions
Heat the oil in a large stockpot over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Add the garlic, chile, ginger, lemongrass, lime leaves and curry paste. Cook for another 3 minutes, stirring frequently.
Add the chicken broth, stir well and bring to a boil. Reduce to a simmer and leave to bubble for 10 minutes.
Add the coconut milk, chicken, mushrooms, tomato, fish sauce, and brown sugar. Simmer for another 10 minutes.
Squeeze in the lime juice, taste, and season with salt if needed.
Serve with your favorite toppings such as cilantro and lime wedges.
