After having Tom Kha Gai soup a couple of times at Thai restaurants; I had to learn how to make this at home. The first time I made it, every single drop was eaten.
Makes 6 servings. Leftovers can be stored for 2 days.
INGREDIENTS
1 T canola oil
1-2 stalks lemon grass, outer sheath removed, bottom 3 inches trimmed and minced (about 3 T)
2 T minced, fresh ginger
1 lg clove garlic, minced
2-3 tsp Thai red curry paste
3 cans chicken broth
3 T fish sauce or soy sauce
1 T sugar
2 cans (14oz) unsweetened coconut milk
1 whole boneless chicken breast, but into 1"x1/4" strips
4 oz whole mushrooms, thinly sliced, or 15oz can straw mushrooms, drained
3 T lime juice
salt to taste
1/2 C loosely packed whole, fresh cilantro
DIRECTIONS
Heat oil in a large stockpot or Dutch oven over medium heat. Add lemon grass, garlic, and ginger, stirring occasionally until aromatic (30 to 60 seconds). Add the curry paste, stirring occasionally for 30 seconds. Add 1/2 cup chicken broth to the pot and stir to dissolve the curry paste. Add the remaining broth, fish sauce, and sugar, Bring to a boil over med-high heat. Lower heat to low, partially cover and let simmer for 20 minutes.
Stir in coconut milk, chicken, mushrooms and lime juice. Bring to a simmer and cook until the soup is hot and chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro.
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