Thai-Indian Fusion Curried Tom Kha

Ingredients

• 1 lb Chicken breast or firm tofu, cubed
• 28 oz Full-fat coconut milk
• 2 cups Chicken or vegetable stock
• 2 inches Galangal, sliced into rounds
• 2 stalks Lemongrass stalks, bruised and cut
• 1.5 tablespoons Mild Indian yellow curry powder
• 0.5 teaspoon Ground turmeric
• 3 tablespoons Fish sauce (or soy sauce for vegan)
• 4 tablespoons Fresh lime juice
• 1 cup Straw mushrooms or button mushrooms
• 0.25 cup Fresh cilantro for garnish(optional)
• 2 pieces Thai bird's eye chilies, smashed(optional)

Instructions

1. 1

   In a large pot, combine the chicken stock, galangal, lemongrass, and turmeric over medium-high heat.

2. 2

   Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes to infuse the aromatics.

3. 3

   Whisk the Indian yellow curry powder into the coconut milk until smooth, then pour the mixture into the pot.

4. 4

   Add the cubed chicken or tofu and the mushrooms to the simmering liquid.

5. 5

   Cook for 5-7 minutes until the chicken is fully cooked through and the mushrooms are tender.

6. 6

   Stir in the fish sauce and smashed chilies, allowing them to steep for 1 minute for heat.

7. 7

   Turn off the heat and stir in the fresh lime juice to maintain its bright acidity.

8. 8

   Remove the woody lemongrass and galangal pieces before serving in warm bowls garnished with cilantro.