Tom Kha Gai
4 chicken breasts, skinless and boneless, cut in chunks
1 TBSP sesame oil, peanut oil, or vegetable oil
3 potatoes, peeled and cut in chunks
3 cans coconut milk, regular or light
3 cups chicken broth
Red bell pepper, fresh or roasted. cut into chunks or slices
2 TBSP curry powder
3 TBSP red curry paste
red chile (Sambal Oelek, if available)
kaffir lime leaves (substitute with a TBSP lime concentrate or large spoonful frozen limeade)
lemon grass, cut in inch long pieces
cooked rice, if desired
Heat the curry powder in a large, hot, dry pan for about 20 seconds to release the flavor. Add the oil, chicken and a TBSP of Sambal Oelek. Stir-fry the chicken until browned. Drain the fat.
Add the rest of the ingredients except the coconut milk, adding more chicken broth or water if necessary. Add more Sambal Oelek, according to taste. Simmer until the potatoes are tender. Remove the lemon grass chunks (they are kind of tough). Add the coconut milk and simmer another 15-20 minutes.
My family loves to have rice with this soup.