Thai Chicken Coconut Soup (Tom Kha Gai)

Ingredients

• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
• 1 stalk fresh lemongrass, cut in 1-in. pieces
• 1 can (14 oz.) reduced-sodium chicken broth
• 1 can (14 oz.) coconut milk
• 1 teaspoon Thai chili paste
• ¼ cup fresh basil leaves
• ¼ cup fresh cilantro
• + 5 more ingredients
• • 1 teaspoon sugar
  • 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1 tablespoon fresh lime juice
  • 1 cup sliced mushrooms
  • 6 quarter-size slices fresh ginger

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with b...

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