Preparation Time: 20 minutes

Cook Time: 25 minutes

Cut: Boneless chicken


1 Tbsp (15 ml) canola oil
1 tsp (5 ml) garlic, finely chopped
1/2 tsp (2.5 ml) sambal oelek or other chili paste
1/2 tsp (2.5 ml) red pepper flakes
3 sliced ginger
1 stalk lemongrass (white part only)
5 cups (1.2 L) low-sodium chicken broth
1 cup (250 ml) coconut milk (stirred well)
2 Tbsp (30 ml) fish sauce
1 1/2 (22.5 ml) Tbsp brown sugar
Zest of one lime
1/2 cup (125 ml) canned straw mushrooms, drained and quartered
2 Roma tomatoes, seeded and chopped
1 lb (450 g) boneless, skinless chicken breasts, sliced across the grain into thin slices
1/4 cup (60 ml)  fresh lime juice
1 green onion, coarsely chopped
6 sprigs fresh cilantro, coarsely chopped
6-7 fresh Thai basil leaves, coarsely chopped


Bruise lemongrass with the side of a knife and cut into 1-inch pieces on the diagonal.

In a saucepan, heat the oil over moderate heat. Add the garlic, chili paste, and red pepper flakes. Stir until fragrant (1 minute). Add the ginger and lemongrass; stir until lightly browned (about 2 minutes). Add the broth and coconut milk and simmer for 5 minutes. Add the chicken and simmer for 10 - 15 minutes.

Bring the soup to a boil. Add the fish sauce, sugar, lime zest, mushrooms and tomatoes, continue to simmer for 2-3 minutes more. Remove pan from the heat and add the lime juice, green onion, basil and cilantro. Serve immediately.