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Easy Tom Kha Soup

This is an easy version of the Thai soup, Tom Kha.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

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

Method
 

  1. In a large pot, heat your olive oil up over medium heat.
  2. Add the garlic, onion, and mushrooms, sautè for 3-5 minutes.
  3. Add in the carrots, soy sauce, ginger, cayenne, pepper, salt and lemon zest, saute for 1 minute.
  4. Add the vegetable stock and coconut milk, bring to a boil and then simmer for 15-20 minutes.
  5. While the soup is simmering, in a skillet, salt and pepper your chicken and brown over medium-high heat.
  6. Once the chicken is browned, add it into the soup. Stir to combine everything.
  7. 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!