Tom Kha Gai (Chicken and Galangal Soup)

Serves 4
 
Ingredients
  • 1 tablespoons oil
  • 1 tablespoon Red Curry Paste
  • 12 ounces chicken breast, skinless boneless , cut crosswise into 1/2-inch-wide strips
  • 1 medium carrots, julienned
  • 1 medium onions, julienned
  • 3 cups chicken stock, more as needed
  • 2 stalks lemongrass, trimmed and bruised
  • 1 ounce galangal, sliced, about the size of a quarter
  • 1 1/2 cups unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 4 ounces shittake mushrooms
  • 1 ounce lime juice, or to taste
  • 1 each Thai chilies, seeded and sliced thin
  • 2 ounces mung bean sprouts
  • 1/4 cup basil, chopped
 
Method:
  1. Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute.
  2. Add chicken; stir 2 minutes.
  3. Add onions and carrots, saute until soft.
  4. Add stock, lemongrass, galangal, coconut milk and fish sauce; bring to boil. Reduce heat, add mushrooms and simmer 10 minutes.
  5. Remove lemongrass stalks, season with salt and pepper.
  6. Add sprouts and basil, and serve.