Tom Ka Gai (Chicken and Coconut Soup)

So flavorful and good. You can use less fancy ingredients, and it's still great (ie. lemon grass paste, regular green chili peppers, traditional mushrooms).

Serves 6 as an appetizer

2 c. chicken stock

2 stalks lemon grass, roughly chopped

2 chicken breasts cut into small chunks

2 T. fish sauce

2 cans coconut milk

chili oil to taste or 2 Thai chilies

1 tsp fresh ginger root, grated

1/4 c. straw mushrooms

3 green onions, bias sliced

juice of 1 lime

1 T. cilantro, chopped

Thai basil leaves for garnish (optional)

In a large pot combine stock, lemon grass and chicken, bring to a boil then reduce heat and simmer for 5-10 minutes.

Add fish sauce, coconut milk, chili oil, mushrooms, green onions, lime juice and cilantro. Simmer not boil for about 10 minutes. Serve with garnish of basil.