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Tom Kha Gai / Coconut Chicken Soup


2 chicken breasts, sliced thin
1 can coconut milk
1 can chicken stock
1 4″ lemongrass stalk
1 bunch/can of mushrooms (straw mushrooms work best)
1 tsp thai red curry paste
1 tsp chili sauce
2 thai bird chilis
2 tbsp fish sauce
1 tsp ginger grated
juice of 1 lime
keffer lime leave
pinch of brown sugar to sweeten
basil leaves
1 tsp olive oil


In a soup pot, heat olive oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.

Add the thinly sliced chicken breast. Once the breast cooks, add the remaining ingredients except for the cilantro, basil, and lime juice. Let simmer for an hour on medium to low.

Turn off heat and add cilantro, basil, and lime juice

George Christidis