Thai Chicken Soup With Coconut (Tom Kha Kai)

Ingredients

• 3 cups chicken stock
• 5 1/2 ounces gingerroot, cut in chunks
• 12 inches lemongrass, stalk cut into 3 in pieces
• 1 lime, zest of (zest of one lime)

• 2 (15 ounce) cans coconut milk
• 1 chicken breast, thinly sliced
• 2 tablespoons chili paste (with tamarind)
• 1/4 cup fresh lemon juice
• 2 1/2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 8 ounces mushrooms, sliced
• 2 small chili peppers, diced

Directions

1. 1

   Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.

2. 2

   Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.

3. 3

   Serve after removing ginger chunks & lemongrass pieces.