Tom Kha Soup
Ingredients
- 36 oz low-sodium low-fat chicken broth
- 1 (13 1⁄2 oz) can coconut milk
- 2 stalks lemongrass, sliced
- 2 Tbsp fish sauce
- (1 Tbsp anchovy paste as a substitute)
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp rice vinegar
- Juice of 3 limes
- 3 serrano chili peppers, chopped
- 2 Tbsp ginger, julienned
- 3 cloves garlic, thinly sliced
- 2 Tbsp brown sugar
- 2 boneless skinless chicken breasts, cubed in very small pieces
- 6 oz white mushrooms, sliced
- 1 bunch bok choy, chopped
- 6 oz bean thread noodles, presoaked in hot water
- 1 cup fresh cilantro, chopped
Directions
- In 4 qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
- Add the other ingredients for the broth, down through the brown sugar.
- Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
- When broth is simmering, begin adding remaining ingredients starting with the chicken. Stir regularly.
- Make sure the chicken is fully cooked by the time you add the cilantro.
- After adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor.
- Serve immediately.
- Garnish with cilantro.
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