Thom ka

Jeremy Martin

By
@kyinventor

This is a variation on a traditional Thai curry soup. It's sweet and hot, savory and tangy. Great with jasmine rice.


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Ingredients

1 can(s)
coconut milk
3/4 box
chicken broth, low salt
1 medium
white onion, cut into wedges
1 1/4 Tbsp
green curry paste
1 tsp
fish sauce
2 medium
boneless, skinless chicken breasts
2 tsp
grated ginger
1 1/2 Tbsp
fresh lime juice
2 Tbsp
chopped cilantro
1 pinch
sugar
salt and pepper to taste
1 can(s)
bamboo shoots
1 c
shitake or straw mushrooms

Directions Step-By-Step

1
Combine coconut milk and chicken broth in a wok over medium-high heat and cook until combined, just a few minutes, stirring occasionally.
2
Add onions, lime juice, fish sauce, ginger,curry, sugar and salt and pepper to taste and cook until onions are slightly transulcent.
3
Season chicken breasts with salt and pepper, cut into bite-sized pieces and add to the wok. Turn up the heat to high and cook until white in middle, about five minutes.
4
Re-constitute shitake mushrooms in some chicken broth and add to wok, turn heat down to medium-high and cook for two minutes. Sprinkle over chopped cilantro and sliced bamboo shoots. Serve immediately with jasmine or basmati rice.

About this Recipe

Course/Dish: Soups
Regional Style: Asian