Coconut Chicken Soup: Tom Kha Gai

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  Low Sodium Chicken Broth(960g)
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  Coconut Milk, Full-Fat, Canned
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  Ginger, Fresh Root
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  Lemongrass, Fresh
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  Thai red curry paste(15g)
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  Sugar, Granulated White(30g)
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  Yellow Onion
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Mushrooms, Cremini(227g)
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  Fish sauce(60g)
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  ½ teaspoon sea salt
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  Lime(10g)
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  Lime Juice, Fresh(60g)
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  Basil, Fresh(80g)
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  Rice, White, Long-Grain
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  Chili Paste, Sambal Oelek

Instructions

1. 1Cut the chicken breast into bite-sized pieces (about 1-inch cubes). Slice the ginger into thin coins, bruise the lemongrass by crushing it lightly with the side of a knife, and dice the onion into medium pieces. Set aside.
2. 2In a large pot over medium-high heat, combine the chicken broth, coconut milk, ginger, lemongrass, Thai red curry paste, sugar, and onion. Bring to a boil, stirring occasionally to dissolve the curry paste, about 5–7 minutes.
3. 3Add the chicken pieces and mushrooms to the pot, stir well, and reduce heat to medium-low. Simmer until the chicken is opaque and cooked through (no longer pink inside, internal temp reaches 165°F), about 8–10 minutes.
4. 4Remove the pot from heat. Stir in the fish sauce and lime juice. Add the fresh basil and let it wilt in the residual heat for 2–3 minutes.
5. 5While the soup simmers, cook the white rice according to package directions (typically 15–18 minutes over medium heat until tender and liquid is absorbed).
6. 6Divide the cooked rice evenly among 4 airtight containers while hot. Ladle the soup over the rice in each container, distributing the chicken and mushrooms evenly.
7. 7Let the containers cool to room temperature, then seal and refrigerate for up to 4 days.
8. 8Reheat in a microwave or on the stovetop over medium heat until warmed through (165°F), about 3–5 minutes. Serve with fresh basil and sambal oelek on the side.