Tom Kha-Style Chicken and Coconut Milk Soup | RICARDO

Ingredients

• 4 green onions, thinly sliced, white and green parts separated
• 1 piece fresh ginger or galangal 3 inches (7.5 cm) long, washed and cut into 4 slices (see note)
• 1 stalk lemongrass, crushed
• 1 tbsp (15 ml) vegetable oil
• 6 kaffir lime leaves or 2 tbsp (30 ml) lime juice (see note)
• 4 cups (1 L) chicken broth
• 1 lb (450 g) boneless, skinless chicken thighs, diced or thinly sliced
• 4 oz (115 g) shiitake mushrooms, stems removed, thinly sliced
• 2 tbsp (30 ml) fish sauce
• 1-2 tbsp (15 to 30 ml) Thai chili paste or 2 lightly crushed bird’s eye chilies
• 1 can (14 oz/398 ml) coconut milk
• 3 tbsp (45 ml) lime juice
• 2 tsp cane or brown sugar
• 1 lime, cut into wedges
• 1/4 cup (10 g) cilantro leaves