Tom Kha Gai Soup Recipe

This is by far one of my favorite recipes ever - I add bean thread noodles or rice noodles to make it a whole meal, and sometimes diced chicken or tofu. I found the recipe on another blog...and changed the seasonings to make it a little easier.

Try it! Very comforting!

Ingredients:

2-4 Cans Chicken or Vegetable Broth
1 Can of Coconut Milk ( I really like Whole Foods Organic Light Coconut Milk)
1/2 package of Bean thread noodles ( you may want to break the noodles up a bit otherwise they will be very long :)
Bok Choy ( Sliced into Ribbons)
1 package of mushrooms
1 Lime
1 tsp Garlic Ginger paste ( or to taste)
1 tsp Soy Sauce
Lemongrass ( to taste - Be very careful to only use a little bit if you do otherwise the soup will be very bitter) so this ingredient is optional
Chopped Cilantro ( optional)
Chile pepper flakes ( optional)

Bring Cans of Broth and 1/2 cup of Coconut Milk to Boil, add Garlic Ginger Paste...simmer for about 10-15 min...you can also add the lemongrass here if you like....

Add in another 1/4 cup of coconut milk, bean thread, bok choy, mushrooms, and soy sauce. Cook for about 5 mins to let the bok choy wilt, the mushrooms soften, and noodles to soften. Remove from heat and add the juice from 1 lime, and cilantro, and chile pepper flakes. If you have anyone who doesn't like spicy foods you may definitely want to omit the pepper flakes. The kids love this recipe without it so I see no need to add it when they are around.

When I add the soup to the dishes I use a large serving fork thing for the noodles and I cut them up. If you decide to use the whole package of noodles - it will make it less like a soup obviously. So do as you choose.

I wish I had a picture! Maybe next time I make it there will be one :)

Enjoy!!