Thai Coconut Chicken Soup Tom Kha Gai

I found this recipe on food network and adapted it a bit.  I halved it because I did not want leftovers.  The full recipe fed my family with just Maesyn Nate and I eating the soup and Jake the broth- and we had left overs.  

Ingredients
2 cups chicken stock,  

3 Tbs lemon grass paste
3 kaffir lime leaves, fresh or dried, hand torn
1 (3-inch) piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise (I left these out for the kids sake)

1 garlic cloves, crushed
1 (13-ounce) can unsweetened coconut milk
1 tablespoons Thai fish sauce (nam pla) 

3/4 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed (I did not use these because I did not have them and it was fine)

1 lime, juiced (more if you want it more citrus flavored
1 pint bottled chicken
Kosher salt and freshly ground pepper
chopped fresh cilantro leaves

Directions

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

We like to serve this over jasmine rice and steamed broccoli and carrots.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/thai-coconut-chicken-soup-recipe/index.html?oc=linkback

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