Tom Kha Gai: Thai Chicken Coconut Soup | Recipe | Town & Country Markets

Ingredients

• 2 tablespoons vegetable oil
• 2 teaspoons red or panang curry paste
• 2 stalks lemongrass, rough exterior layer removed, cut into three-inch pieces
• 4 Makrut lime leaves, cut in half
• 8 1/4 inch slices peeled galangal root
• 4 cups chicken stock
• 1 pound boneless skinless chicken breast or thighs, cut into 1/2 inch pieces
• 1 pound mushrooms, cut into 1/2 inch pieces
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 teaspoons light brown sugar (or palm sugar)
• 1 Thai chili or red jalapeño, thinly sliced (optional)
• 3 cups coconut milk (3 cans)
• 3 tablespoons chopped cilantro
• 2 tablespoons chopped green onion