medium shrimp, peeled and deveined OR firm tofu, drained and cubed
straw mushrooms, drained
onion, thinly sliced
Thai chilies, chopped
1BRING broth, lime juice, fish sauce, sugar, lemon grass, galangal and lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes.
2STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato. Remove lemon grass, galangal and lime leaves before serving.
If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chili paste. Add shrimp or tofu along with mushrooms. Simmer 1 to 2 minutes; just until shrimp turn pink or tofu is heated through.
3TO SERVE, ladle into soup bowls. Garnish with cilantro, if desired.
Nutrition information coming soon.
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