boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed
(14 ounces / 425 mililiters)
straw mushrooms, drained
Cilantro springs, (optional)
1BRING coconut milk, water, lime juice, fish sauce, galangal, lime leaves, lemongrass and sugar to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lime leaves and lemongrass.
2STIR in chili paste until well blended. Add chicken and mushrooms; simmer 10 minutes or until chicken is cooked through.
3LADLE into soup bowls. Garnish with cilantro.
4Thai Kitchen Tip: If preparing with shrimp or tofu, simmersoup for 25 minutes before adding chile paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.
Nutrition information coming soon.
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