Tom Yum Gai | Blue Flame Kitchen

Ingredients

• 8 cups chicken broth
• 5 slices peeled fresh ginger, 1/8 inch thick*
• 2 Thai green chilies, halved and seeded*
• 1 bunch cilantro stems (leaves removed)*
• 1 stalk lemon grass, cut into 5 inch pieces, bruised*
• 1 clove garlic, thinly sliced*
• 1 can (400 mL) coconut milk, unstirred
• 2 tbsp Thai red curry paste
• 2 boneless skinless chicken breasts, cut into thin strips
• 1 cup sliced mushrooms
• 1 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp sambal oelek (chili paste)
• 1 tsp granulated sugar
• 1 tbsp canola oil, optional*
• 4 cloves garlic, thinly sliced, optional*
• 1 pkg (250 g) vermicelli rice noodles, cooked
• Diagonally sliced green onions*