Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

• 1 pound skinless, boneless chicken thighs, sliced crosswise into 2-by-1/4-inch pieces
• 1/4 cup fish sauce
• 3 cups chicken stock or low-sodium broth
• 2 1/2 tablespoons light brown sugar
• 1 tablespoon plus 2 teaspoons Thai red chile paste
• 1 tablespoon plus 1 teaspoon tamarind concentrate
• 1 tablespoon finely grated fresh ginger
• 1 stalk lemongrass, tender inner white part only, minced (about 2 tablespoons)
• 2 fresh or dried makrut lime leaves or 1 teaspoon finely grated lime zest
• 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
• Two 14-ounce cans coconut milk
• 1/4 cup fresh lime juice
• 2 red or green Thai chiles, very thinly sliced on the bias
• 1/3 cup packed cilantro leaves, for garnish

Steps

1. In a medium bowl, toss the chicken with the fish sauce.
2. In a large pot, combine the stock with the sugar, chile paste, tamarind, ginger, lemongrass, and lime leaves and bring to a boil over medium-high heat. Stir in the coconut milk and bring to a simmer. Add the chicken and fish sauce along with the mushrooms and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 3 minutes.
3. Remove from the heat and discard the lime leaves. Stir in the lime juice and chiles. Ladle the soup into bowls, sprinkle with the cilantro, and serve.