Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk)

1. 1

   Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves.

2. 2

   I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release.

3. 3

   These kaffir lime leaves are used in the same fashion we season soups with bay leaves.

4. 4

   Bring the broth to a slow boil over medium heat.

5. 5

   Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.

6. 6

   Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste.

7. 7

   Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients.

8. 8

   Cook this soup gently to prevent the coconut milk from separating.

* Per serving · 4 servings · Values may vary.