Time: 20 minutes
Serves: 2-4 ( I like to make a double batch for leftovers!)

1 can (14 oz.) organic full fat coconut milk
1 cup organic chicken bone broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. Pieces
1 pound boned, skinned organic chicken breast cut into 1-in. Chunks
1 cup sliced mushrooms (I use shataki, but tom kha is usually made with oyster mushrooms)
1/2 onion sliced in large chunks
2 large tomatoes sliced in large chunks like onions
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, tomatoes and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.