mild-medium spiced tom kha gai
Prep: 10min | Cooking: 25min
2 tsp coconut oil
2 tbsp Thai red curry paste, or 2 tsp powder
500ml coconut milk
500ml vegetable stock
1 large lemongrass stalk, trimmed and cut to 2" pieces, or 3 such pieces from a jar
fresh ginger, 6 thin slices or 1 cm cube
1-2 chilis, seeded and thinly sliced
3 tbsp fresh lime juice
2 tbsp Asian fish sauce
500g chicken breast, cut into thin slices or diced
200g white champignons, thinly sliced
2 tbsp chopped basil
2 tbsp chopped coriander
Heat oil in soup pot. Add curry paste or powder, and pour in the coconut milk once fragrant - careful not to burn! Add vegetable stock, lemongrass, ginger, chilis, lime juice, and fish sauce. Once simmering, add chicken strips and simmer, covered, 20 min.
Add mushrooms and basil, simmer 5 more min.
Season with salt (1/2-1 tsp). Remove ginger and lemongrass and add fresh coriander.