Tom Yum Gai

Ingredients

• 8 cups chicken broth
• 5 slices peeled fresh ginger, 1/8 inch thick*
• 2 Thai green chilies, halved and seeded*
• 1 bunch cilantro stems (leaves removed)*
• 1 stalk lemon grass, cut into 5 inch pieces, bruised*
• 1 clove garlic, thinly sliced*
• 1 can (400 mL) coconut milk, unstirred
• 2 tbsp Thai red curry paste
• 2 boneless skinless chicken breasts, cut into thin strips
• 1 cup sliced mushrooms
• 1 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp sambal oelek (chili paste)
• 1 tsp granulated sugar
• 1 tbsp canola oil, optional*
• 4 cloves garlic, thinly sliced, optional*
• 1 pkg (250 g) vermicelli rice noodles, cooked
• Diagonally sliced green onions*

Directions

1. Combine broth, ginger, chiles, cilantro stems, lemon grass and 1 clove thinly sliced garlic in a Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, for 35 - 40 minutes. Strain broth mixture through a large strainer into a large bowl; discard solids. Return strained broth mixture to Dutch oven; set aside.
2. Scoop out thick top layer from can of coconut milk and place in a large nonstick frypan; set remaining coconut milk aside. Add red curry paste to frypan. Cook, stirring, over medium heat until combined, about 1 - 2 minutes.
3. Add chicken and mushrooms to frypan; cook, stirring, until chicken is cooked through, about 10 - 15 minutes.
4. Add chicken mixture to strained broth. Stir in remaining coconut milk, fish sauce, lime juice, sambal oelek and sugar. Bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until mixture is combined and thoroughly heated. Meanwhile, heat oil in a medium frypan over medium heat. Add 4 cloves thinly sliced garlic and cook, stirring, until garlic is golden brown, about 1 - 2 minutes. Remove garlic from frypan; drain garlic on paper towels.
5. To serve, place hot cooked noodles in bowls. Spoon chicken and broth mixture on top of noodles. Top with fried garlic slices and green onions.