Tom Kha Soup
Serves: 6
Total Cook Time: 65
Prep Time: 20
Cook Time: 45
Ingredients
- 1 TBSP neutral oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 jalopenos, de-seed but keep membrane/seeds to steep in oil, diced
- 2 TBSP minced ginger
- 1-2 TBSP lemon grass puree
- 1 heaping TBSP red thai curry
- 4 cups chicken bone broth
- 2 cans lite coconut milk
- 1.5 lbs chicken breast, cut into 1" pieces
- 10-12 oz sliced mushrooms
- 2 TBSP coconut aminos
- 2 TBSP fish sauce
- 2 TBSP lime juice
- fresh cilantro to garnish
- 2 cups cooked rice
Instructions
- De-seed jalopeno and place seeds/membranes in large dutch oven pot with neutral oil on medium heat. Stir occasionally.
- Thinly slice onion and dice rest of jalopeno and add to pot along with minced garlic, ginger, lemon grass, and thai curry paste. Stir frequently and cook until onions soft (~5 minutes).
- Add chicken bone broth and bring to boil. Then reduce heat and simmer uncovered for 30 minutes.
- While above simmers, cut mushrooms as needed, chop chicken breast, and mince cilantro.
- After 30 minutes, strain out approx 1/2 of the onions and discard.
- Add coconut milk, chicken breast pieces, and mushrooms. Simmer until chicken is cooked through.
- Add cooked rice and break up any clumps.
- Add fish sauce, coconut aminos, and lime juice. Taste and add more as needed.
- Cook 2 minutes then laddle and serve with sliced green onion and cilantro.
