Tom Kha Gai

1 tablespoon coconut oil
1 tablespoon Thai red chili paste
1/4-1/2 teaspoon red pepper flakes
5 garlic cloves, minced
1 pound chicken thighs cut into thin strips
4 cups chicken stock
3 bay leaves
1 3-inch piece ginger sliced into 1/2 pieces
3 stalks lemongrass
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 13 oz.coconut milk
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
3-4 tablespoons lime juice to taste
8 oz mushrooms, sliced
1 red bell pepper, chopped
Siracha/hot chili sauce to taste


Heat 1 tablespoon coconut oil over medium high heat. Add red chili paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.

Add chicken stock, bay leaves, ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.

Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.

When ready to serve, ladle out lemongrass stalks, bay leaves and ginger chunks.

Taste and add additional salt, pepper, lemon juice and Sriracha to taste.

(Source: https://carlsbadcravings.com/tom-kha-gai-thai-chicken-coconut-soup/)