Tom Kha Gai
Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.Advertisement
Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.
I pick up kaffir lime leave at an Asian market in Seattle and I've found that they keep really well in the freezer. You can also buy them online - fresh, dried, or powdered.
I also sub fresh lemongrass with a squeeze of lemongrass paste, as fresh is not available in my local store.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.