Ingredients:

• One package of organic chicken tenders cut into pieces
• 2 cans of coconut milk
• 1 package of Pacific organic chicken broth (I didn’t have time to make fresh, but use fresh if you can)
• 3 Kaffir lime leaves
• 2 stalks of lemon grass (just the bottom part)
• 1 young ginger (galangal)
• Handful of chopped cilantro
• Thai chilies (optional)
• Green onions chopped (optional)
• 1 package of Tom Ka paste (I like a super rich flavor so I add this to my soup)
• 2 teaspoons of chili paste (optional)
• 1 can of straw mushrooms (you can use any mushroom)
• 1 teaspoon of fish sauce
• 2 fresh lemons

Directions:

• Heat pan and add coconut milk and Tom Ka Paste and let come to a boil
• Cut up the bottom part of the lemon grass length wise
• Cut up in slices the galangal
• Tear or cut kaffir lime leaves in half
• Place in broth and let simmer for 5 minutes
• Add chicken broth and let come to a boil and reduce heat to simmer for 15 minutes
• Remove galangal and lemongrass (you can leave some lemongrass in for a pretty look but its is inedible)
• Add chicken and make sure its cooked through before adding anything else
• Add mushrooms
• Add chili paste
• Add 1 teaspoon of fish sauce (more if you like saltier)
• Add squeezed lemon juice to taste. (I like mine sour)
• Add chilies if you want it spicy
• Serve hot!