Total cooking time is about 1 hour

1. Place chicken broth, Thai red curry paste, fish sauce, ginger, garlic, & onion in a medium sized pot on medium-low heat.  Cover with a lid.  
2. After about 5 minutes, add the mushrooms.  
3. About 20 minutes after the mushrooms have been cooking in the soup, add the carrots.
4. About 5 minutes after the carrots have been cooking in the soup, add the yams and chicken.  Cook for about 30 minutes.  Turn heat down if it boils.  
5. Add coconut milk & turn off the heat.
6. Roughly chop Thai basil and add it to the soup.  

Notes

• I used partially frozen chicken because its easier to slice.
• Soup is flexible, so don’t worry about your soup if you don’t feel like following, the 5 minutes here and 5 minutes there bit.  I space out when different foods are added for optimal vegetable textures.
• This is a no fuss Tom Kha Gai Soup, use galangal if you want, but regular ginger works just fine.
• This soup has lots of broth (liquid-y).  The next time I make this, I’m going to add a bag of frozen organic spinach.  It has the space for more “stuff” in the soup and the greens help make the soup more complete as a meal, but I guess this addition would really make the recipe veer from the traditional Tom Kha Gai Soup.