Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)

  3. 2 tablespoons fresh ginger (peel and finely mince)

  4. 1 clove garlic , finely minced

  5. 1 small onion , sliced vertically to form thin strips

  6. 2 tablespoons Thai red curry paste (I use Maesri brand)

  7. 2 tablespoons tom kha paste or 2 tablespoons tom yum paste

  8. 6 cups chicken stock

  9. 3 tablespoons fish sauce

  10. 2 tablespoons sugar

  11. 2 (14 ounce) cans unsweetened coconut milk

  12. 1/2 teaspoon red pepper flakes

  13. 1 dash Asian chili sauce (I use Sriracha brand)

  14. 1 -2 boneless skinless chicken breast , sliced into thin strips

  15. 1 cup fresh mushrooms , sliced

  16. 1 tomato , chopped

  17. 1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)

  18. 3 tablespoons fresh lime juice

  19. cilantro leaf (to garnish)

Instructions Jump to Ingredients ↑

  1. Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.

  2. Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.

  3. Add the chicken stock, fish sauce, and sugar and bring to a boil.

  4. Reduce heat to low and simmer for about 15 minutes.

  5. Slice the baby corn vertically into four pieces so that the corn resembles small strips.

  6. Add the corn to the pot and simmer for 10 minutes.

  7. Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.

  8. Simmer until the chicken is no longer pink, about 5 to 10 minutes.

  9. Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.

  10. I usually add one more TBS of sugar.

  11. Serve the soup garnished with cilantro leaves.

  12. Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.

  13. Simply warm the soup back up and stir to blend.


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