Thai Coconut Chicken Soup

A.k.a. Tom Kha Gai, this one was a team effort by Emma and me on an uncharacteristically cool and rainy spring day.  As good as it was, it'll be a while before I make it again, but when winter hits, it could be a go-to dinner.

The Recipe

chicken breast - a pound and change? - cut into small pieces
1 onion, sliced
2 cans coconut milk
4 cups chicken stock
1 tbsp coconut (or sesame) oil
2 tbsp minced ginger
2 tbsp red chili paste
2 1/2 tbsp fish sauce
2 tbsp lemongrass - paste or minced - if you can find it

Cook onion in the oil over low heat for about 15 minutes.  Mix in the spices/sauces.  Add the coconut milk and simmer for 15-20 minutes, then the stock and chicken, raise heat to low boil and simmer for about 20 minutes until done.

Results

So yeah, it was really good.  A lot of elements, but they go in in phases, so you can prep the next batch while the previous one is cooking.  We had some (friendly, of course) debate over the proportion of broth to solid ingredients, as well as the possible addition of mushroom.  And it's a little tricky to find the exact right amount of sriracha to balance flavor and heat.  But overall a success and something to make a seasonal favorite!

It was very good, but look - it's mostly broth!

Emma, feel free to add your notes or pictures!