Tom Kha Gai
2 quarts chicken stock
2 bone-in chicken breasts
2 tablespoon canola oil
½ pound oyster mushrooms, stemmed, julienne
1 stalk lemongrass, smashed, remove hard pieces and slice tender part thin (reserve hard end of the lemongrass)
2 inches fresh ginger, peeled and chopped fine
3-4 Thai chilies, cut in half
2 cups canned coconut milk (shake before opening the cans)
juice of 1-2 limes
¼ cup fish sauce
1-2 tablespoons brown sugar
1 pint heirloom grape tomatoes
desired amount of fresh basil and cilantro
Heat the chicken broth to a simmer in a large pot. Poach the chicken breast and drumettes until cooked through, about 25-30 minutes. Remove the breasts and cool. Shred the breasts.
In a separate large, heavy-bottomed skillet, heat the oil over high heat. Add mushrooms. Allow to cook until some of the moisture is cooked-out and the mushrooms are cooked. Turn down heat to medium-low. Add the chopped lemongrass, grated ginger and chilies.
Add the warm chicken stock and drumettes, coconut milk, lime juice, fish sauce, brown sugar; taste for desired amount, add the 2nd tablespoon of brown sugar if you feel the soup needs it. Add the shredded chicken and amount of cilantro and basil leaves desired.
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