Prep 15 mins
Cook 15 mins
This was a dish prepared at a Thai cooking class I attended. It was made by a native Thai woman who learned to cook at her mother's apron strings. It has a wonderful taste, which can be adjusted by the amount of the ingredients added. Vegetables, such as broccoli and yellow onions, can easily be substituted for the chicken.
- 2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal)
- 1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert)
- 1 (50 g) packet tom kha paste
- 2 -3 boneless chicken breasts, cut into thin strips
- 2 -4 tablespoons fish sauce, to taste
- 1 teaspoon soft brown sugar
- 1 large tomatoes, cut into wedges
- 1⁄2 cup water, as needed
- 4 -8 ounces sliced mushrooms
- 5 chili peppers, to taste
- fresh cilantro
- Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
- Continue to simmer, uncovered, stirring occasionally for a couple minutes.
- Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
- Add tomatoes and remaining coconut milk and bring to a boil.
- Add water, as needed, for desired consistency and taste and bring to a boil.
- Add mushrooms and cook until desired consistency.
- Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
- Turn off heat, add cilantro and serve immediately.
I love this recipe. I've made the dish a number of times. I pick up Tom Ka paste packets in an Asian/Chinese grocery store. I use 1 or 1 1/2 serano pepper.