Tom Kha soup with chicken

• 25 gr Tom Kha Kanokwan Pastes
• 120 ml Coconut milk 12-14% House of Asia
• 3 tablespoons House of Asia Fish Sauce
• 250 g chicken drumsticks, finely chopped into thin strips
• 3 cloves of garlic, sliced
• 15 g ginger, finely chopped
• 150 g mushrooms, cut into pieces
• 1 pc. red onion, sliced ​​into feathers
• 1 l chicken broth
• A few leaves of coriander, finely chopped
• juice of 1 lime
• 2 tablespoons of oil

1. Heat the oil in a pot, add the onion, garlic, and ginger, and sauté for about 1 minute, until fragrant. Add the mushrooms and sauté for another minute, then add the chicken and sauté for 2–3 minutes.
2. Add the tom kha paste, mix thoroughly, pour in the coconut milk, and simmer for 5 minutes. Pour in the broth, bring to a boil, and simmer for a few more minutes, until the meat is tender.
3. Season the soup with fish sauce and lime juice, then add the cilantro.

Tip: If you want to get more authentic Tom Kha flavor, add some of the coconut milk only at the very end – the soup will be more delicate and creamy, and the aromas will not lose their freshness.