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)
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.