I am a HUGE soup fanatic! Â The thing is, I’m not a huge fan of chicken soups. Â I guess they remind me of being sick. Â Anyway, when it comes to chicken soup, this is how I roll. Â Thai-style Chicken Coconut Mushroom Soup or “Tom Ka.” Â I always order this when I go to a Thai restaurant, so this is my make at home version. Â It is very soothing on a cold day!
Ingredients:
2 tbsp coconut or sesame oil
2 Boneless Skinless Chicken breasts (or some leftover chicken chunks)
1 medium onion, cut in half and sliced
1 small package mushrooms, sliced
1 clove garlic
6 cups chicken brothÂ
1 can coconut milkÂ
3 tsp red curry paste – yes, this is a tbsp, but my tablespoon won’t fit in my jar!  😉
2 tbsp fish sauceÂ
3 tbsp sugar
1/2 lime or lemon
1 tsp Sriracha sauce (or hot sauce)
Cilantro and chili oil for garnish (optional)
Heat oil in skillet. Â Add chicken and saute until just cooked through. Â You are going for “cooked” not “browned.” Â Throw in your onion and mushrooms and cook until onions are translucent. Â Add the garlic and stir just a second. Â Then add the broth, coconut milk, curry, fish sauce, sugar, lime and Sriracha. Â Bring to a boil and simmer for 10 minutes. Â Dip into bowls and garnish with cilantro and chili oil if desired. Â Enjoy by itself or with your favorite Asian dishes. Â The leftovers reheat very well!
