• Cooking Time: 15
• Servings: 4
• Preparation Time: 5
• 1 /2 tablespoon vegetable oil
• 1 1/2 tablespoon Thai red curry paste (can find in Asian markets)
• 3 cups strong chicken stock
• 3 cups unsweetened coconut milk
• 1 large lemongrass stalk, trimmed and cut into 2-inch pieces
• 6 thin slices fresh galangal or ginger
• 2-3 Thai chilies, seeded cut in thin slices (use less if you prefer it less spicy)
• 3 tablespoons fresh lime juice
• 2 tablespoons Asian fish sauce
• 1 lb chicken breast, cut into thin strips
• 1 cup white button mushrooms, sliced thinly
• 1/4 cup fresh basil leaves, preferably Thai basil if you have it, thinly sliced
• Cilantro or basil leaves for garnishing

1. Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.

Thai food is amazing! Tom Kha Gai, the highly popular Thai chicken soup in a coconut-infused broth, is no exception. I wanted to create a version that is simultaneously bursting with flavor, deliciously aromatic, and visually beautiful. Goal achieved!