Tom Kha Gai

I first learned about this spicy, sweet and sour soup a couple of years ago when a friend was making it when she was sick - to help clear her sinuses maybe. Which it does because it can be spicy! It is simple and delicious, and it seems there are lots and lots of recipes out there. I finally settled on a slightly modified version of this one because it seemed easy, and had all of the essential ingredients: lemongrass, galangal, lime/kaffir lime leaves, mushrooms, and chicken. I did add some sweetness because that was common in other recipes, and it needed just a little.

It turned out great, and would be delicious with some sticky white rice. I had mine plain with some sauteed bok choy along side (which was SO good - i think i have previously underestimated this sweet and tasty veggie).

Tom Ka Gai
1 stalk lemongrass, remove outer sheath and the hard ends. Hit the stalk a few times with the back of a knife or a heavy frying pan, cut into several pieces.
1 T coconut oil
1 large onion finely minced
1 garlic clove, minced
2 t. Thai red curry paste (I used a little less and also put in a minced jalepeno)
6 slices of galangal - Do not peel, slice into six 1/8" thick slices (I used more!)
3 - 5 kaffir lime leaves, preferably fresh (mine were dried)
4 cups of good chicken stock
3/4 pound of boneless, skinless chicken sliced into strips
2 cups of shitake or early winter mushrooms, chopped in eighths. (I used criminis, but totally wished for shitakes once I was eating...)
2 cans coconut milk
1 T honey
Juice of 2 limes
2 T fish sauce (which has gluten, so I used salt and anchovy paste)
3 scallions trimmed and sliced on the diagonal
1/4 cup minced cilantro

In a medium heavy saucepan add the oil, garlic and onion, turn heat to medium. Cook for a minute, stirring and then ad the lemongrass, curry paste, galangal and lime leaves. Cook stirring often for about 3-4 minutes. The onion should begin to soften. Add the stock, honey and coconut milk and bring to a boil, reduce the heat to medium and cook for 15 minutes. Add the chicken and mushrooms (or maybe put the mushrooms in earlier...just a thought). Cook for about 5 minutes or just until the chicken is cooked. Add the lime juice and fish sauce. Serve in bowls garnished with scallions, cilantro, and lime.