Tom Ka Kai

35 min / 15 minute prep

2 Tbls vegetabale oil
2 chicken breasts cut into 1" pieces
1/4 tsp salt
4 oz fresh mushroom, sliced (I like the portabella)
3 green onions, sliced
1 stalk lemongrass
1 inch fresh galangal root or ginger root, grated
2 red chilies
6 cups chicken stock
1 (14 oz) can coconut milk
1 1/2 Tbls lime juice
lime leaves
2 Tbls fish sauce
1/2 tsp brown sugar
fresh cilantro
fresh basil leaf


1.  Heat oil in wok and cook chicken until browned.
2.  Add mushrooms.  Cook until mushrooms are soft.
3.  To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup.  The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
4.  Add the whites of the onions, reserving the green.  Add the minced lemongrass, grated galagal (or ginger) and chilies.  Warm through.
5.  Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions (save some for garnish).  Simmer over low heat for 15 minutes to allow flavor to blend well.
6.  Taste test and adjust flavors as follows:
Not salty enough - add more fish sauce
Too sour - add a little more brown sugar
Too spicy - add more coconut milk
Not spicy enough - add more chilies (I add sriracha)

7.  Ladle into soup bowls garnish with remaining green onions, cilantro and basil.

Variations:  Add more vegetables like red bell pepper.  Add wide rice noodles.  Make it vegetarian by increasing mushrooms in place of chicken and replace chicken stock with vegetable stock.