There are definitely some specialty ingredients required for this recipe. Our grocery store carries most of the items, but we also have a lot of Asian groceries nearby. I have tried to list substitutes when possible.
- 1 Tbsp. vegetable oil
- 2-3 Tbsp. Thai red chili paste (not the same as red curry paste), to taste
- 4 C. unsweetened coconut milk (2 cans - I used one can full-fat and one can low-fat)
- 2 C. chicken stock
- 1 large stalk lemongrass, finely sliced (our grocery store sells it in a jar in the international aisle, if you can't find fresh)
- 1 small piece of galangal, peeled and finely chopped (or substitute ginger, if you can't find galangal)
- 1 green Thai chili and 1 red Thai chili, seeded and thinly sliced (you can substitute a jalapeno or other chili pepper), to taste
- 1/4 C. lime juice
- 2-3 Tbsp. fish sauce, to taste
- 1 lb. chicken thighs or breasts, cut into small cubes
- 2 C. sliced mushrooms, any variety
- 8 oz. rice or other Asian-style noodles (optional)
- 1 bunch of cilantro, removed from the stems, for garnish
In a large soup pot, heat the oil over medium heat. Add the chili paste and cook for about one minute, until fragrant. Add the coconut milk, chicken stock, lemongrass, galangal or ginger, chili peppers, lime juice, and fish sauce. Bring to a boil. Lower the heat and simmer for 5-10 minutes. Add the chicken and cook for 5-10 minutes more. If you want to make a hearty main dish, add the noodles and cook for about 5 minutes, stirring frequently so they don't clump. Add the mushrooms and cook for an additional 5 minutes. Garnish with cilantro and serve immediately.