Tuesday, April 2, 2013

Thai Coconut Soup

Once again, I let you all decide what was for dinner and the unanimous vote was Thai Coconut Soup! Traditionally when made, this dish called "Tom Kah" is SUPER complex with fish sauces and chili pastes and lemon grass... enough to make you grab the Thai takeout menu and just order in!

Here's a super simple way to get all that yummy flavor in a pinch and for a penny! (ok, a few bucks)

Serves 2

fresh ginger
madras curry paste
1 lime
1 can of coconut milk
1/2 can chicken broth
crushed red peppers (Sambal)
Thai basil (optional)
green onion
brown sugar

Add Ins:
Chicken, cubed

What to Do:

In a small stockpot, brown up the chicken or whatever protein you're using with a little salt and coconut oil. Chop up the mushrooms, grate some ginger and add those in as well.

Once the protein is cooked and the mushrooms have softened, add in 1-2 tsp of the curry paste. Be careful if you get this stuff on your hands or clothes, it STAINS! Mix up the curry paste, protein and mushrooms and at this point, add in the chicken broth and the juice of your lime. You can use water if you're in a pinch and don't have broth.

Now that everything has cooked up, stir in your coconut milk and add in the crushed red pepper. Use as much of this as you'd like depending on how spicy you want the soup. At this point add in the juice of one lime, a little salt and a sprinkle of brown sugar. Add each according to your preference.

Just before you're ready to serve it, add in some torn cilantro and Thai Basil (has more of a citrus taste than Italian basil) for the last minute or so just to get that flavor in there.

Serve alone or over brown rice and garnish with chopped green onion!

If you try it out, snap a picture and share it on the Facebook page!