Tom Kha Gai

Ingredients

• •2 tablespoons vegetable oil
• •3 tablespoons red curry paste
• •1 pound chicken breast, sliced thin
• •1 can (14 oz) coconut milk
• •2 cups chicken broth
• •3 slices fresh galangal (or ginger)
• •3 kaffir lime leaves
• •8 ounces mushrooms, sliced
• •3 tablespoons fish sauce
• •2 tablespoons lime juice
• •1 tablespoon sugar
• •2 Thai red chilies, sliced

Directions

1. 1Heat oil in a large pot over medium-high heat and stir-fry the curry paste for 1-2 minutes until fragrant.
2. 2Add sliced chicken and cook for 3-4 minutes, stirring occasionally until partially cooked.
3. 3Pour in coconut milk and chicken broth, then add galangal slices and kaffir lime leaves. Bring to a simmer.
4. 4Add mushrooms and simmer for 5-7 minutes until chicken is fully cooked and mushrooms are tender.
5. 5Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
6. 6Remove galangal slices and lime leaves, then ladle soup into bowls and garnish with fresh red chilies and cilantro.

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