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Tom Ka Kai (Chicken Coconut and Mushroom Soup)
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Description
This is my favorite Thai soup. I love the coconut broth and all the lovely things in it. It is really quick to make if you have all the ingredients on hand. It warms my soul!
Ingredients
- 2 whole Chicken Breast, Cut In Chunks
- 1 whole Onion, Chopped
- 6 cups Water
- 1 cup Chopped Shiitake Mushrooms (regular Mushrooms Work, Too)
- 14 ounces, fluid Canned Coconut Milk
- 1 Tablespoon Red, Yellow, Or Green Curry Paste
- 2 Tablespoons Fish Sauce Or Soy Sauce
- ¼ cups Sugar
- 1 piece Lime Wedges
- ½ teaspoons Red Chili Flakes
- 2 whole Tomatoes, Cut In Wedges
- ¼ cups Fresh Basil, Chopped
Preparation
In a large sauce pan, cook the chicken in a little bit of oil until done, about 5 to 7 minutes. Add the onion and cook until translucent. Add the remaining ingredients except for the tomatoes and basil. Bring to a boil and then let simmer for 10 minutes.
Add the tomatoes and basil and cook until warmed through. Taste and adjust seasoning. I like mine a bit sweeter, so I add about 1/4 cup more of sugar. If it needs more salt, add a little more fish sauce. This is a strong ingredient so be gentle with it. If you like it a bit more spicy, add a little more red chili flakes.
This is a real different soup, but dang it, it is good!
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