3 cups chicken or vegetable broth
1/3 cup fresh lime juice
2 to 3 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons sugar
3 stalks lemongrass
3 pieces Thai Kitchen® Galangal
2 pieces Thai Kitchen® Kaffir Lime Leaves
2 tablespoons Thai Kitchen® Roasted Red Chili Paste
1 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
1/2 small onion, thinly sliced
2 Thai Kitchen® Thai Bird Eye Chilies, chopped
1 small tomato, diced
Chopped fresh cilantro (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.