Tom Kha Soup

Ingredients

• 1 tbsp oil
• 1 small onion (thinly sliced)
• 3 garlic cloves (sliced)
• 1 inch (2cm) fresh ginger (sliced)
• 1-2 thai chillies (chopped (the amount will depend on how spicy you want the soup to be))
• 1 lemongrass stalk (chopped)
• 1 tbsp red curry paste
• 4 cups chicken broth/chicken stock
• 2 tsp salt
• 28 oz (800g) coconut milk (2 cans )
• 1 lb (500g) chicken breasts
• 1-2 tsp sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp soy sauce
• green onion / spring onion (sliced)
• fresh cilantro / coriander
• lime wedges

Instructions

1. 1

   In a large Dutch oven or pot set over medium heat, heat the oil then cool the onion, garlic, ginger, chillies and the finely chopped lemongrass stalks for a few minutes until the mixture is softened and aromatic.

2. 2

   Stir in the curry paste and allow to cook for another minute then pour in the chicken broth and season with salt.

3. 3

   Allow to come to a boil then reduce the heat to medium-low.

4. 4

   Add the chicken breasts and allow to poach for 10 minutes or until cooked through and tender.

5. 5

   Remove the chicken from the broth then strain out the aromatics and discard.

6. 6

   Stir in the coconut milk, sliced mushrooms and season with sugar, fish sauce, lime juice and soy sauce.

7. 7

   Allow to simmer for 5 minutes then stir in the shredded chicken and cook for another 2-3 minutes.

8. 8

   Taste and adjust the seasoning of the soup as necessary by adding more of the sugar, fish sauce, lime juice or soy sauce.

9. 9

   Serve in bowls and garnish with sliced green onions and fresh cilantro/coriander leaves with extra lime wedges.