Our Favorite Chicken And Coconut Soup - Thai Style

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 tablespoon oil
• 1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
• 2 tablespoons fresh ginger (peel and finely mince)
• 1 clove garlic, finely minced
• 1 small onion, sliced vertically to form thin strips
• 2 tablespoons thai red curry paste (i use maesri brand)
• 2 tablespoons tom kha paste or 2 tablespoons tom yum paste
• 6 cups chicken stock
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 2 (14 ounce) cans unsweetened coconut milk
• 1/2 teaspoon red pepper flakes
• 1 dash asian chili sauce (i use sriracha brand)
• 1 -2 boneless skinless chicken breast, sliced into thin strips
• 1 cup fresh mushrooms, sliced
• 1 tomato, chopped
• 1 (8 ounce) package fresh baby corn, about (i buy this at trader joe's)
• 3 tablespoons fresh lime juice
• cilantro leaf (to garnish)

Recipe

• 1 heat oil in a large stock pot add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
• 2 add the curry paste and tom kha soup mix paste and stir fry for about 30 seconds.
• 3 add the chicken stock, fish sauce, and sugar and bring to a boil.
• 4 reduce heat to low and simmer for about 15 minutes.
• 5 slice the baby corn vertically into four pieces so that the corn resembles small strips.
• 6 add the corn to the pot and simmer for 10 minutes.
• 7 add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
• 8 simmer until the chicken is no longer pink, about 5 to 10 minutes.
• 9 taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
• 10 i usually add one more tbs of sugar.
• 11 serve the soup garnished with cilantro leaves.
• 12 note: if you have leftovers, the coconut milk will separate from the chicken broth when chilled.
• 13 simply warm the soup back up and stir to blend.