Tom Kha Gai

Ingredients

• Coconut oil

  2 tsp or 9g

• Red Curry Paste

  Mae Ploy Brand

  2 tbsp or 30g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Coconut Cream

  Chaokoh Brand

  3 Cup or 720g

• Lemongrass

  Freshdirect

  ½ oz or 14g

• Galanga Root

  Asian Items - Melissa's

  1 oz or 28g

• Peppers

  Hot chili, green, canned, pods, excluding seeds, solids and liquids

  5g

• Lime juice

  Raw

  3 tbsp or 45g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant.
2. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes.
3. Add the Chicken slices and simmer for 15 minutes.
4. Add the mushrooms and the 1/4 cup basil and simmer for another 5 minutes.
5. Add salt to taste if needed.
6. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.