1 can (400 mL) Thai Kitchen® Coconut Milk
1/2 cup (125 mL) water
1/3 cup (75 mL) fresh lime juice
1/3 cup (75 mL) Thai Kitchen® Premium Fish Sauce
3 stalks fresh lemongrass, trimmed to use bottom 2 – 3 in (5 – 7.5cm)
1 piece (1 in / 1 cm) fresh galangal or Chinese ginger, sliced and bruised
2 tbsp (30 mL) sugar
3 kaffir lime leaves (optional)
2 tbsp (30 mL) Thai Kitchen® Roasted Red Chili Paste
3/4 lb (375 g) 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
Cilantro sprigs (optional)
BRING coconut milk, water, lime juice, fish sauce, galangal, kaffir lime leaves, lemongrass and sugar to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, kaffir lime leaves and lemongrass.
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, simmersoup 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.