Rudy's Thai Chicken Coconut Soup -- Tom Ka Gai

Amy Suzanne Martin's Note:

I developed this recipe to take advantage of Wegman's "Food You Feel Good About" Thai Stock, which contains (among lots of other good things) natural extractives of lemongrass, gingerroot, kafir lime leaves and sriracha chili. With this pre-made Thai stock, you can make this soup taste authentic without having to hunt for exotic ingredients. Slicing the chicken into super-thin slices is easier if the breasts are partially defrosted and still slightly frozen in the middle.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4-5

Yield: 2.0 quarts

• 1 (32 ounce) carton thai stock
• 1 (14 ounce) can light coconut milk, well stirred
• 1 piece fresh ginger, thumb-sized, peeled and sliced (optional)
• 1 lb boneless skinless chicken breast, very thinly sliced
• 10 -12 ounces fresh mushrooms (shiitake and baby bellas work well)
• 1 lime, juice of
• 1 tablespoon Thai fish sauce
• 1/2-1 teaspoon brown sugar
• 1 -1 1/2 teaspoon thai chili paste (Vietnamese chili garlic sauce also works well)
• 1/2 cup fresh cilantro leaves
• 4 -5 fresh green onions, finely chopped
• 3 sprigs fresh Thai basil (optional)

Directions:

1. In a soup pot, combine stock, 1/2 can of coconut milk, fresh ginger if using, and the white parts of the chopped green onions. Bring to a gentle boil over medium-high heat. Add chicken and mushrooms, and let the chicken gently poach until it's fully cooked, about 10 minutes (or longer, depending on how thin the slices are cut). When chicken is firm and opaque, add lime juice, fish sauce, brown sugar and chili paste.
2. Taste and adjust seasonings - you should have a harmonious balance of flavors. If you have too much heat, or want to add richness to the broth, add more of the coconut milk, to taste.
3. Garnish each serving with the chopped green onion, cilantro leaves, and Thai basil leaves (if using).