Faux Tom Kha Gai

Faux Tom Kha Gai

1 15 oz can coconut milk (I used lite)

1 carton chicken broth

1 tube lemongrass paste (or better yet, 1 stalk of lemongrass, the white part, crushed)

3 dried birds eye chilis

2 chips dried ginger root (or better yet, several slices of fresh ginger or galangal)

(even though I used the dehyrdrated basil here, I wouldn’t do it again, it didn’t add anything)

2 boneless skinless chicken breasts

1 tablespoon (or more) lime juice (or if you have kaffir lime leaves, add to the broth with the lemongrass)

1 tablespoon fish sauce

1 tsp sugar (palm sugar if you have it)

1 tsp or more chili paste (I had Sambal Oelek, worked fine)

Fresh cilantro

Fresh Thai Basil (I didn’t have this time but would defintely try to have it next time)

Whisk together the coconut milk and chicken broth in a large Dutch oven.  Add a stalk of lemongrass if you have it, or wish in lemongrass paste.  Add chilis, ginger or galangal, and kaffir lime leaves if you are using them.  Bring broth to a boil over medium heat.

Slice the chicken breast on the diagonal into then, about 1/4 inch, slices.  If the chicken is still partly frozen this is easier.

In a small bowl whisk together the lime juice, fish sauce, sugar, and chili paste.

Once the broth comes to a boil whisk in the lime juice mixture, then add the chicken slices.  If you have straw mushrooms or red bell pepper, you could add these now as well.  Lower to a simmer and cook for about ten minutes, until the chicken is cooked through.  Remove chilis, lemongrass stalk, and ginger or galangal.