Ingredients
- 4 stalks lemongrass cut in 4 " lengths, remove outer sheath and the hard ends. Hit the stalk a few times with the back of a knife or a heavy frying pan,
1 Tbsp olive oil
397gr (2 medium) onion finely minced - shallot’s work good too.
3 Tbsp garlic clove, minced
60gr Thai red curry paste - I use Maesri brand .5 of a can.
10 slices of galangal (fresh or frozen) Do not peel, slice into six 1/8" thick slices
10 kaffir lime leaves
12 cups of good chicken stock
2 pound of boneless, skinless chicken breast sliced into strips
1 can straw muchrooms chopped and drained.
15gr Dried Porcini mushrooms (about 1 cup) soak in water for a few hours or over night (add water with mushrooms to soup.
3 cans of unsweetened coconut milk
Juice of 3 limes
4 TBS Nam Pla (fish sauce) (mothers best has the least sodium so used that)
3 green onion sliced on the diagonal
1 cup minced cilantro
To thicken the soup I used “THICKENTHIN NOT/STARCH™ THICKENER†but I am sure corn starch would work.
3 cups of already cooked brown rice.,
1, 28fl oz can of diced tomatoes.
Description
This Soup Is Excellent. Add More Red Paste Or A Couple Of Red Chili Peppers To Zip It Up A Bit More. Galangal And Lime Leaf Can Be A Bit Hard To Find But It Is Worth It If You Do. Look In The Frozen Foods In Your Asian Market For Tom Yum Soup Base Kit.
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