Ingredients:
2 stalks lemongrass, sliced into 1 inch pieces ( or may use galangal)
1 (2 cup) cans coconut milk, divided ( labeled for cooking, not dessert)
1 (50 g) packets 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
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.