3 cups (750 mL) Kitchen Basics No Salt Added Chicken Cooking Stock or No Salt Added Vegetable Cooking Stock
1/3 cup (75 mL) fresh lime juice
2 to 3 tbsp (30 – 45 mL) Thai Kitchen® Premium Fish Sauce
2 tbsp (30 mL) sugar
3 stalks fresh lemongrass, trimmed to use bottom 2- to 3-inches (5 – 7.5cm)
1 piece (1-inch / 2 cm) fresh galangal or Chinese ginger, sliced and bruised
2 kaffir lime leaves (optional)
2 tbsp (30 mL) Thai Kitchen® Roasted Red Chili Paste
1 lb (500g) boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed
1 can (14 fl oz / 425 mL) straw mushrooms, drained
1/2 small onion, thinly sliced
2 Thai chilies, chopped
1 small tomato, diced
Cilantro sprigs (optional)
In large saucepan, combine stock, lime juice, fish sauce, sugar, lemongrass, galangal and kaffir lime. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes.
Stir 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 lemongrass, kaffir lime leaves and galangal before serving. Garnish with cilantro.
Thai Kitchen Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chili paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.