Thai chicken coconut soup is guaranteed to revive your taste buds. This soup is spicy, herbal, and bright; in other words, these bold flavors will get in your face. Red curry paste is mixed with creamy coconut milk, fragrant lemongrass, salty fish sauce, and other aromatic ingredients. The great thing about chicken coconut soup is that it can be made from start to finish in just under 30 minutes. You should be able to find all these ingredients at your supermarket or local Asian market.
Tom Kha Gai
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
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.