Our Favorite Chicken And Coconut Soup Thai Style

My husband and i love tom kha gai and have tried it at many thai restaurants. We prefer thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, i think that i've finally come up with a really good recipe. I started with a recipe from the

Steps

Heat oil in a large stock pot add the lemon grass , ginger , garlic , and onion and stir fry for about one minute.

Add the curry paste and tom kha soup mix paste and stir fry for about 30 seconds.

Add the chicken stock , fish sauce , and sugar and bring to a boil.

Reduce heat to low and simmer for about 15 minutes.

Slice the baby corn vertically into four pieces so that the corn resembles small strips.

Add the corn to the pot and simmer for 10 minutes.

Add the coconut milk , chicken , mushrooms , tomato , lime juice , hot sauce , and pepper flakes.

Simmer until the chicken is no longer pink , about 5 to 10 minutes.

Taste the soup and add more sugar , lime juice , or hot sauce , depending on your taste.

I usually add one more tbs of sugar.

Serve the soup garnished with cilantro leaves.

Simply warm the soup back up and stir to blend.

Ingredients

oil, lemongrass, fresh ginger, garlic, onion, thai red curry paste, tom kha paste, chicken stock, fish sauce, sugar, unsweetened coconut milk, red pepper flakes, asian chili sauce, boneless skinless chicken breast, fresh mushrooms, tomatoes, baby corn, fresh lime juice, cilantro leaf