Tom Ka Gai- Thai Coconut Soup
of basil, chiffonade
sambol chili paste
fish sauce (substitute coconut aminos)
chicken breasts, chopped into 1 inch pieces
In a soup pot over medium heat, add the stock and coconut milk. Stir to combine and bring to a simmer.
Add in the basil, chili paste, fish sauce, and juice of 2 of the limes.
Add in the chicken and mushrooms and let simmer over low heat for 25 minutes until the chicken is fully cooked.
Serve and garnish with additional limes and basil.