Ingredients
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1 tablespoon oil
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1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
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2 tablespoons fresh ginger (peel and finely mince)
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1 clove garlic, finely minced
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1 small onion, sliced vertically to form thin strips
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2 tablespoons tom kha paste or 2 tablespoons tom yum paste
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6 cups chicken stock
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3 tablespoons fish sauce
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2 tablespoons sugar
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2 (14 ounce) cans unsweetened coconut milk
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1/2 teaspoon red pepper flakes
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1 dash Asian chili sauce (I use Sriracha brand)
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1 cup fresh mushrooms, sliced
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1 tomatoes, chopped
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1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)
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3 tablespoons fresh lime juice
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cilantro leaf (to garnish)
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1 -2 boneless skinless chicken breast, sliced into thin strips
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2 tablespoons Thai red curry paste (I use Maesri brand)
Instructions
- Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
- Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
- Add the chicken stock, fish sauce, and sugar and bring to a boil.
- Reduce heat to low and simmer for about 15 minutes.
- Slice the baby corn vertically into four pieces so that the corn resembles small strips.
- Add the corn to the pot and simmer for 10 minutes.
- Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
- Simmer until the chicken is no longer pink, about 5 to 10 minutes.
- Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
- I usually add one more TBS of sugar.
- Serve the soup garnished with cilantro leaves.
- Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
- Simply warm the soup back up and stir to blend.