Tom Kha Gai- Coconut Chicken Soup

• Meat

  • 1 lb Chicken, boneless slices thin

• Produce

  • 1 1/2 cups Mushrooms

• Canned Goods

  • 1 can Chicken broth
  • 1 can Coconut milk, lite or regular
  • 1 envelope Of a taste of thai coconut ginger soup base
  • 2 tbsp Red curry paste

• Condiments

  • 1/4 cup Lime juice

• Oils & Vinegars

  • 2 tsp Chili pepper oil, hot

• Other

  • 4 Stems of cliantro (leaves only

Found on glitterandgraze.com

Description

Ingredients

• 1 lb boneless chicken, cut into thin slices
• 1 can of coconut milk (lite or regular)
• 1 can ( 14.5 oz) of chicken broth
• 1 envelope of A Taste of Thai Coconut Ginger Soup Base
• 1 1/2 cups sliced mushrooms
• 1/4 cup of lime juice (2 large limes)
• 2 TBSP of red curry paste
• 2 TSP of hot chili pepper oil
• 4 stems of cliantro (leaves only)

Directions

• In a medium size saucepan, combine the Coconut Ginger Soup Base with the coconut milk and red curry paste over high heat
• Bring to a boil
• Once boiling add chicken, returning to a boil
• Cook for 3 minutes, stirring every so often until chickem is fully cooked
• Add chicken broth, hot chili pepper oil, lime juice and mushrooms and return to a boil
• Remove from heat and garnish with cilantro and serve