Tom Kha Gai

Ingredients

Dude! This stuff is amazing! When I run low in my freezer stash, I start to feel sad. Get the broth done and freeze. Add last moment stuff, from shrimp, cod, chicken, shiitake, soba or udon noodles, sweet peas, etc.

• 4-6 stalks fresh lemongrass (or 1-2 tubes paste)
• 4 x 1" piece ginger, grated (or 1-2 tubes paste)
• 12-14 cups low-sodium chicken broth
• 2-3 x 13.5-ounce cans coconut milk
• limes: 3 zest and 2 juice
• 8-12 cloves of garlic, smashed 
• 3-4 tablespoons fish sauce
• 1-2 tablespoon sugar/maple syrup
• +/- 1-2 pound shiitake for flavor
• Sriracha, smoked paprika

1. Using the back of a knife, lightly smash lemongrass; cut lemongrass into 4" pieces.
2. Dice the ginger
3. Bring lemongrass, ginger, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded
4. Mix in coconut milk, fish sauce, and sugar. Balance flavor salt/sweet/sour/hot: salt/sugar/lime juice/Sriracha
5. The broth can be cooled, divided in freezer plastic bags and frozen to use at a future time
6. When you need it thaw it!
7. Add chicken (protein) and bring to a quick boil. Do not overcook.
8. Serve with chili oil, cilantro, and lime wedges.