Thai Tom Kha Soup

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If you like soups as a main dish, this is a great one... Hearty and filling. For a more traditional tom kha gai, leave out the bok choy, tomatoes, and bean thread noodles, and add some extra mushrooms. But believe me, this soup is incredible as written. I can never find the galagnal traditionally used in tom kha gai, but if you can get it, i say use some.

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Steps

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In 4qt or larger , heavy-bottomed pot , begin heating chicken broth and coconut milk on low-medium heat.

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Add the other ingredients for the broth , down through the brown sugar , as you prepare them.

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Bring broth to a slow simmer.

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Never allow it to reach a rolling boil , and do not cover it at any time during cooking.

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When broth is simmering , begin adding remaining ingredients starting with the chicken , as you prepare them in the order listed , stirring regularly.

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Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables , this should not be an issue , but allow it to simmer a few extra minutes if necessary before adding the cilantro.

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About a minute after adding the cilantro , taste the soup and add some additional lime juice as desired to punch up the flavor.

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Serve immediately.

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Ingredients

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low-sodium low-fat chicken broth, coconut milk, lemongrass, fish sauce, shrimp paste, low sodium soy sauce, white vinegar, limes, zest of, limes, juice of, serrano chili peppers, ginger, garlic, brown sugar, boneless skinless chicken breasts, white mushrooms, bok choy, tomatoes, bean thread noodles, fresh cilantro, lime juice