Easy Tom Kha Soup
This is an easy version of the Thai soup, Tom Kha.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 chopped onion
- 3 cloves garlic minced
- 1 cup carrots shredded
- 1 cup mushrooms sliced, any variety
- 2 tablespoons soy sauce I use low sodium
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 1/4 teaspoon sea salt
- zest from one lemon
- 3 cups chicken stock
- 2 cans full fat coconut milk
- 1/4 cup chopped cilantro
- 8 oz can of baby corn
- 1/2 pound chicken breast chopped
Instructions
- In a large pot, heat your olive oil up over medium heat.
- Add the garlic, onion, and mushrooms, sautè for 3-5 minutes.
- Add in the carrots, soy sauce, ginger, cayenne, pepper, salt and lemon zest, saute for 1 minute.
- Add the vegetable stock and coconut milk, bring to a boil and then simmer for 15-20 minutes.
- While the soup is simmering, in a skillet, salt and pepper your chicken and brown over medium-high heat.
- Once the chicken is browned, add it into the soup. Stir to combine everything.
- Taste and add more spices if you feel it is missing something.
Notes
Use only 1/4 teaspoon of cayenne pepper if you do not like spicy things!
This is very out of the normal for me to make, but, occasionally I miss the heck out of a restaurant that was in my town called Fusion. They had Thai and Japanese food, and started making some Korean food when Samsung opened up a production plant there.
I had some left over coconut milk from making the coconut milk rice the other day, and I got to thinking about what else I could make with that, and this came into my mind and I just got a “hankerin” for it.
Actually, this turned out really good. I was pleased when I tried it. I also finished the whole pot of soup I made….. oops… another snaccident. And I don’t really know why, but I figured this would be super hard to make. But, it wasn’t!