Coconut Chicken Soup: Tom Kha Gai

Ingredients

• 4 cups chicken stock
• 1 (13.5-ounce) can full fat coconut milk
• 8 thin slices of fresh ginger or galangal
• 6 (2-inch) pieces lemongrass, tough outer parts removed, and slightly crushed with the back of a knife
• 1 tablespoon red curry paste
• 2 tablespoons granulated sugar
• ½ medium sweet onion, thinly sliced
• 1 pound boneless, skinless chicken breast, very thinly sliced (see Note)
• ½ pound cremini mushrooms, trimmed, thinly sliced
• ¼ cup fish sauce
• ½ teaspoon sea salt
• 2 teaspoons grated lime zest
• ¼ cup fresh lime juice (from 4 limes)
• ⅓ cup fresh basil leaves, plus more for serving
• Cooked white rice (optional)
• Chili paste, such as Sambal Oelek or red pepper flakes, for serving (optional)

Instructions

1. 1

   In a large pot over medium-high heat, combine the chicken stock, coconut milk, ginger, lemongrass, curry paste, sugar and onion and bring to a boil.

2. 2

   Add the chicken, mushrooms and fish sauce. Reduce the heat to medium-low, and simmer until the chicken is white and firm, about 4 minutes.

3. 3

   Add the salt, lime zest, lime juice and basil and simmer until the basil is wilted, about 3 minutes.

4. 4

   Serve the soup over white rice with additional basil and chili paste, if using.