Ingredients
-
2 cans coconut milk
-
2 cups chicken stock
-
4 red Thai chile, diced
-
1 inch fresh galangal root, thinly sliced
-
1 piece fresh ginger
-
2 chicken breasts, thinly sliced (this is easier if the breasts are still mostly frozen when you cut them)
-
4 medium tomatoes
-
1 stalk finely chopped lemongrass
-
10 kaffir lime leaves, thinly sliced
-
1 cup chopped fresh cilantro
-
3 tablespoons lime juice
-
2 tablespoons fish sauce
-
2 tablespoons brown sugar
-
1 can straw mushroom
Instructions
- > bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes.
- Add chicken slices and stir occasionally until chicken is tenderly cooked.
- Add straw mushrooms (drained), and thinly sliced, deveined lime leaves (optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1" square, and add to soup).
- Add more thai chiles if it is not spicy enough for you -- simmer for 10 more minutes.
- When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.
- Then top it off with the cut cilantro.
- Serve hot by itself or pour over rice.
- dash chile sauce over the top to taste.