INGREDIENTS

1. 2stalkslemongrass, sliced into 1 inch pieces(or may use galangal)
2. 1 (2 cup)cancoconut milk, divided(labeled for cooking, not dessert)
3. 1 (50 g)packettom kha paste
4. 2-3boneless chicken breasts, cut into thin strips
5. 2-4tablespoonsfish sauce, to taste
6. 1teaspoonsoft brown sugar
7. 1largetomato, cut into wedges
8. 1/2cupwater, as needed
9. 4-8ouncessliced mushrooms
10. 5chili peppers, to taste
11. fresh cilantro

DIRECTIONS

1. Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
2. Continue to simmer, uncovered, stirring occasionally for a couple minutes.
3. Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
4. Add tomatoes and remaining coconut milk and bring to a boil.
5. Add water, as needed, for desired consistency and taste and bring to a boil.
6. Add mushrooms and cook until desired consistency.
7. Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
8. Turn off heat, add cilantro and serve immediately.