Best 10 minute Tom Kha

Tom Kha is my favorite soup in the whole world, so I have been determined to master the PERFECT recipe for it for ages!! At first, I tried making several recipes without the Tom Kha paste– and I just couldn’t seem to get the level of flavor I needed. So I went to the Asian Market and stocked up on Tom Kha Paste, and have been experimenting ever since– I didn’t just want to make the recipe on the back of the jar, by adding water, which you can do! Mostly because I wanted the recipe to taste as awesome as the ones you find in good thai restaurants. I have made SO much of this stuff recently that I thought my family and I would start to get sick of it, but somehow, the more I make it, the more I LOVE it, and…. I even managed to convert my two small kiddos! They are four and five, and the pickiest eaters on the planet, but they both picked up the bowl, and drank this soup down, and made me SO happy! I’m so glad I stocked my pantry with jars of this paste, because it has become a much-loved go-to meal for my family. It’s not only super delicious, but surprisingly filling and really healthy too! AND did I mention, I can make it in under 10 minutes?! I have some precooked frozen chicken that is already cut into bite-sized pieces to make this recipe SUPER easy and fast, as well as a carton of coconut milk always sitting in my fridge! Everyone needs fast, super simple, healthy, delicious recipes like this on hand! I hope you love it and make it as much as we do!

Ingredients:
2-3 tsp olive oil
1 clove garlic, minced
1/2 tsp ground ginger
1 cup precooked/frozen chicken, in bite sized pieces
1 cup sliced mushrooms
3 cups chicken stock
2 kaffir lime leaves (optional)
3 tsp tom ka paste
2 cups coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp sugar
salt
lime and cilantro to serve

Directions:
Heat the olive oil in a saucepan over medium high-heat. Add the garlic and ginger and sauté until fragrant (1-2 minutes). Add the chicken and mushrooms and sauté until mushrooms are tender, and chicken is no longer frozen, (3-4 minutes). Add the chicken stock, coconut milk, kaffir lime leaves, Tom Kha paste, fish sauce and sugar, stir and heat through. Taste and season with salt, according to taste, add the lime juice just before serving, and garnish with fresh, chopped cilantro.

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3 Sarah