A chilly fall night with a Bronco’s game calls for homemade soup and a fire! We decided to make one of our favorite soups that Eric’s mom introduced us to, Thai Coconut Chicken Soup (also known as Tom Ka Gai). This soup has TONS of flavor and the best part is it is a “throw it all in and let it simmer” dish. Those are the best on Sunday evenings when you just want to relax. The other great thing is you can change this up depending on what ingredients and toppings you like.
Here’s your ingredient list:
- 1 roast chicken pulled (you can certainly cook chicken and use that too!)
- 2 boxes (4 cups each) chicken broth
- 2 13.5 oz cans coconut milk (I use the light)
- 1 small box mushrooms sliced
- 4 large red potatoes (another variation we do is to skip the potatoes and pour the soup over brown rice when you serve it)
- Red chili paste to taste (Any brand your grocery store has in the thai food section)
- Choose your toppings: Cilantro, avocado, tomatoes… take your pick!
Throw the chicken, chicken broth, coconut milk, mushrooms and potatoes into a large pot and bring to a boil. If you go the rice route go ahead and make that and set aside.
Turn the heat down and let the ingredients simmer together for as long as you would like. We have waited as little as 30 minutes and as long as a couple hours. The flavor just gets better and better but still is great if you need to make this a quick weeknight meal.
Add the chili paste to taste. Keep in mind that it will get spicier the longer it sits so go easy at first :).
Top with your favorites…we used cilantro and avocado this time. Serve with bread and enjoy!
This is a quick and delicious recipe. The fun thing is you could add any other veggies you like…baby corn, red peppers, etc.