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Ingredients:
1 can Chaokoh Coconut Milk
1 tbsp. Mae Ploy Tom Kha Paste
1 cup of chicken breast, cut into 1/8 inch thick
1 cup of fresh mushroom, cut in half
2 whole bird chilies
1 tbsp. lime juice
1 tbsp. fish sauce
1 tbsp. sugar coriander to garnish
Instructions:
1. Heat Chaokoh Coconut Milk in a deep saucepan over medium heat.
2. Add chicken and bring to a boil.
3. Lower the heat to medium-low and simmer until chicken is tender.
4. Add Mae Ploy Tom Kha Paste and boil until fragrant.
5. Flavor with lime juice, sugar and fish sauce to your taste.
6. Add chilies and mushroom then bring to a boil.
7.Remove from heat.
8. Spoon chicken and mushroom in spicy coconut soup into serving bowl.
9. Garnish with coriander before serving.
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