mild tom kha gai adaptation
Prep: 10min | Cooking: 25min
2 tsp coconut oil
2 tbsp Thai red curry paste, or 2 tsp powder
400-500ml coconut milk
750ml 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
2 chicken schnitzels
2 potatoes, diced
1 carrot, diced
200g white champignons, thinly sliced
2 tbp chopped basil
2 tbsp chopped coriander
Heat oil in soup pot.
Season chicken with a little salt on all sides (ca. 1 tsp overall), and some pepper.
Fry chicken breasts on high heat for 3 min on each side, then lower heat and simmer for 10 min, covered. Turn them over and simmer for another 10 min, covered.
Remove from heat, and slice into thin strips once cooled a little.
Meanwhile, add curry paste or powder to the sauce in the pot, and pour in the coconut milk once fragrant - careful not to burn! Add 500ml vegetable stock, lemongrass, ginger, chilis, lime juice, and fish sauce. Once simmering, add the potatoes and carrot. Simmer, covered, 15 min.
Taste to check level of spice. Pour the remaining 250ml of stock (or water) to dilute it a little from what it currently is, and season with salt (1/2-1 tsp). Add more chilli if desired.
Remove ginger and lemongrass. Add the mushrooms, fresh coriander and basil. Simmer, covered, 5 more min.
Add the chicken. Season to taste and serve.