This cold and rainy fall weather makes me crave warm comfort food. Most recently, this has meant soup. Lots of soup. Potato & Leek, Lentil, etc.
A big pot of soup easily lasts us for 3 meals and is a great brown-bag lunch option so as soon as we finish off one, I’m usually thinking about which soup to make next.
Last night I was inspired to finally try making a variation of the Thai classic Tom Kha Gai.
This coconut & chicken soup is packed with flavor and is incredibly easy to make.
It does call for some ingredients that you might not have on hand, but I was able to find everything I needed at my local supermarket. I also added carrots and rainbow chard since we had them and I wanted some extra veggies.
Tom Kha Gai (adapted from AllRecipes.com)
1 lb. boneless, skinless chicken breast
2 (13.5oz) cans Coconut Milk
2 Cups water
2 Carrots, sliced into thin rounds
1 cup Rainbow Chard, roughly chopped
2 Tablespoons minced fresh ginger root
4 Tablespoons fish sauce
1/4 Cup fresh lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 Tablespoons thinly sliced green onion
1 Tablespoon chopped fresh cilantro
Large mixing spoon
Cut chicken into thin strips and saute in olive oil in the large pot for to 2 to 3 minutes or until all of the chicken looks white.
Add the coconut milk and water. Bring to a boil and then reduce heat.
Add the ginger, fish sauce, lime juice, cayenne powder, turmeric, carrots & rainbow chard (or other veggies you want to include).
Simmer until the chicken is done, 10 to 15 minutes.
Serve hot and garnish with the chopped green onions and cilantro.
What is your favorite fall soup?