Time 40m Yield 5-6 serving(s) Number Of Ingredients 14 Steps:
Tips: the lemon grass, lime leaves and kha are best left in large pieces to make them easier to pick out later, as they are tough and inedible. I leave them in all the way till serving and tell my guests to look for them and set them aside as they eat. The RecipeZaar ingredient format makes it hard to enter how much galangal (kha) to use: I use a root-knob about twice the size of the ball of my thumb. I use half of a 4-ounce tin of red curry paste (4 tablespoons) for a pretty spicy-hot soup; you can use 1/4 can for milder heat, but the recipe for Tom Kha Gai on the Maesri tin calls for the whole thing- WOW that must be hot! In a large stock pot, saute the curry paste, garlic, lemon grass, lime leaves and kha in the vegetable oil for two minutes. Stir in chicken broth and bring to a boil. While broth is heating, slice the chicken breast and toss it in cornstarch. The amount of cornstarch doesn’t need to be exact; just make sure the slices are evenly coated and shake off any excess. Add chicken to boiling broth, stir gently, and bring back up to a simmer. Stir in mushrooms, coconut milk, fish sauce and lime juice. Bring back up to a simmer, stirring gently a few times, then cut the heat off and you’re ready to serve. Garnish with fresh cilantro and serve.
Time 45m Yield 6 Number Of Ingredients 14 Steps:
Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes. Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.
Time 35m Yield 6 Number Of Ingredients 13 Steps:
Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and kaffir lime leaves. Stir, reduce heat, and simmer for 5 minutes. Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.
Time 30m Yield Serves 2 Number Of Ingredients 0 Steps:
Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant. Add chicken breast to the soup, boil for another 5 minutes until cooked. Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again. Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.
