3 cups (750 mL) Kitchen Basics No Salt Added Chicken Cooking Stock or No Salt Added Vegetable Cooking Stock
1/3 cup (75 mL) fresh lime juice
2 to 3 tbsp (30 – 45 mL) Thai Kitchen® Premium Fish Sauce
2 tbsp (30 mL) sugar
3 stalks fresh lemongrass, trimmed to use bottom 2- to 3-inches (5 – 7.5cm)
1 piece (1-inch / 2 cm) fresh galangal or Chinese ginger, sliced and bruised
2 kaffir lime leaves (optional)
2 tbsp (30 mL) Thai Kitchen® Roasted Red Chili Paste
1 lb (500g) boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed
1 can (14 fl oz / 425 mL) straw mushrooms, drained
1/2 small onion, thinly sliced
2 Thai chilies, chopped
1 small tomato, diced
Cilantro sprigs (optional)
BRING broth, lime juice, fish sauce, sugar, lemongrass, galangal 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, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato.
LADLE into soup bowls. Garnish with cilantro.
THAI Kitchen Tip: If preparing with shrimp or tofu, simmer broth 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.