Thai Curry Soup with Chicken

While it may not be soup weather here in San Diego I know that the majority of the country could use a tasty bowl of soup to warm up! Soup is one of my favorite comfort foods and I am totally serious when I say that I could eat it all day every day, 24/7/365. I’ve always loved the Tom Kha Kai soup that is served at Thai restaurants so I figured that it was time to give it a go and make some at home. What I came up with is a little different than the original but still packs that sweet and tangy taste that makes the soup so delicious. I added loads of veggies and chicken to make it more of a meal and finished it with a big squeeze of lime. Delicious! Here’s how you make it…

Thai Curry Soup with Chicken:

Ingredients:
– 3 cups chicken stock
– 3 cans light coconut milk
– 2 lbs chicken breast
– 2 cups mushrooms, sliced
– 1/2 cup frozen peas
– 1 onion, diced
– 3 carrots, chopped
– 1 bell pepper, chopped
– 2 cloves garlic, minced
– 1 inch fresh ginger minced or shredded
– 3 – 4 tablespoons red curry paste, depending on taste preference
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce (or sub soy sauce)
– 1 tablespoon chili garlic sauce (add more for spice)
– Juice of 1 lime, plus more to serve
– 2 lemongrass stalks
– EVOO
– cilantro

Directions:
– In a large stock pot sauté onions in olive oil until translucent, about 7 minutes.
– Add garlic, ginger and mushrooms and sauté for another minute. Add chicken stock and bring to a simmer. Add coconut milk, curry paste, soy sauce, fish sauce and the lemongrass. Let cook for 10 minutes.
– Add in chicken. I just added the breasts raw and let them cook in the broth for about 30 minutes. You can add cooked/ shredded chicken breast if you prefer.
– Let the soup simmer for at least 30 minutes, the flavors really come together. Taste it and add more curry paste if necessary. Add the carrots, bell pepper and peas and let cook for 10 minutes. Serve with a big sprinkle of cilantro and fresh lime wedge.

Enjoy!