INGREDIENTS
4 cups
Chicken Broth
3 cups
Water
4
pieces 4" Lemon Grass
4
whole Kaffir Lime Leaves
1 tbsp
Thai Roasted Red Chili Paste
3 tsp
Thai Red Curry Paste
1 tbsp
Tamarind Paste
2 tsp
Chili Garlic Sauce Or To Taste (Dependent On How Spicy)
2 tbsp
Ginger, Sliced
4 cloves
Garlic, Minced
28 oz
Light Coconut Milk
4 tbsp
Thai Fish Sauce
2
teaspoons Honey
3
whole Chicken Breast, Sliced Thin
8 oz
Mushrooms, Cleaned And Sliced
3
whole Limes, Juiced
3 cups
Baby Kale Or Any Other Mild Leafy Green Like Spinach
8 oz
Mung Bean Sprouts
1 handful
Cilantro, Chopped
Additional Lime Sliced For Garnish