4 Ingredients:
1 can (13.66 ounces) Thai Kitchen® Coconut Milk
1/2 cup water
1/3 cup fresh lime juice
1/4 cup Thai Kitchen® Premium Fish Sauce
2 tablespoons sugar
5 pieces Thai Kitchen® Galangal
3 stalks Thai Kitchen® Lemongrass
2 pieces Thai Kitchen® Kaffir Lime Leaves
2 tablespoons Thai Kitchen® Roasted Red Chili Paste
3/4 pound boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed
1 can (15 ounces) straw mushrooms, drained
Cilantro sprigs (optional)
Directions:
BRING coconut milk, water, lime juice, fish sauce, sugar, galangal, lemongrass and kaffir lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lemongrass and kaffir lime leaves.
STIR in chili paste until well blended. Add chicken and mushrooms; simmer 10 minutes or until chicken is cooked through.
LADLE into soup bowls. Garnish with cilantro.
Thai Kitchen Tip: If preparing with shrimp or tofu, simmer soup for 25 minutes before adding chile paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.