Tom Kha Gai in Red Curry

Name: Tom Kha Gai in Red Curry
Cuisine: American
Ingredients: 1 (1 inch) ginger, peeled; 10 kaffir lime leaves or 1 tbsp lime zest and 1/4 cup lime juice; 6 cups low sodium chicken broth; 4 pieces chicken breast, cut into strips; 1 cup shiitake or button mushrooms, cut into half; 1 can coconut milk; 2 tbsp fish sauce; 1 tsp sugar; 2 stalks fresh lemongrass; Chilli oil, cilantro leaves and lime wedges (to serve)

alfredsanpedro @theweekenddinnerlog

Chicken coconut soup in red curry sauce

alfredsanpedro @theweekenddinnerlog

Chicken coconut soup in red curry sauce

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Ingredients

1 (1 inch)ginger, peeled
10kaffir lime leaves or 1 tbsp lime zest and 1/4 cup lime juice
6 cupslow sodium chicken broth
4 pieceschicken breast, cut into strips
1 cupshiitake or button mushrooms, cut into half
1 cancoconut milk
2 tbspfish sauce
1 tspsugar
2 stalksfresh lemongrass
Chilli oil, cilantro leaves and lime wedges (to serve)

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Steps

1

Lightly smash lemongrass and ginger to release its flavor. Cut lemongrass stalk into 4 pieces
2

Bring lemongrass, ginger, kaffir leaves and chicken broth to a boil. Reduce to a steady simmer until the flavors are melded, 10 minutes. Strain the aromatics.
3

Add chicken and bring to a boil. Reduce to simmer and add mushrooms until tender, 20 minutes.
4

Mix in coconut milk, fish sauce and sugar. Simmer. Stirring occasionally. 5-10 minutes.
5

Serve hot with the chili oil, cilantro and lime wedges.