Thai Coconut Chicken Soup (Tom Ka), Vegetable Soup

image and recipe from here

Whenever I don't feel well, I throw all veggies I have into a soup.

I saw this recipe and thought I'd give it a try. 

I added black beans and sweet potatoes.

Vegetable Soup
1 T. olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 c. green beans, trimmed and chopped
1 28 oz. can of diced tomatoes
4 c. vegetable stock
1 1/2 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
1 t. sea salt
1/2 t. black pepper
4 c. of kale, stemmed and chopped
2 T. fresh parsley, chopped

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and bell pepper and cook for 1 minute.
Add in green beans and cook for another minute.
Top with diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt).
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.

Total Time: 40 minutes
Yield: 6-8 servings

images and link from here

Tom Ka is a delicious Thai Coconut Chicken Soup with red curry, 

lemon grass, fish sauce, brown sugar, mushrooms, and is one of my most favorite soups. 

 Serve it with white or brown rice or with quinoa. 

 If you love Asian food - definitely try this soup! 

[Note from Dee-though I love getting this soup at a Thai restaurant, 

it smelled so bad from the fish sauce while cooking, I didn't think I could eat it. 

Surprise...the was great!]

Thai Coconut Chicken Soup (Tom Ka)
14 oz. coconut milk (1 can)
2 c. chicken stock
2 T. lemon grass (ground), or 1 lemon grass stalk
2 T. red curry paste (I used 1T. yellow curry paste, what I had & mild)
2 T. lemon juice freshly squeezed
5 T.  fish sauce
4 T. brown sugar
0.7 lb chicken breast, uncooked, thinly sliced (I just threw in cooked I had)
1/2 c. mushrooms, sliced (I used a whole sliced box)
1 red bell pepper, sliced

Garnish (optional):
3 green onions, diced
1/3 cup grape tomatoes, each one sliced in half
2 T. fresh parsley, chopped

Heat coconut milk and chicken stock in a large pan and bring to boil.

Reduce to medium heat, add red curry paste, lemon grass, fresh lemon juice, fish sauce, brown sugar, stir well. Let the soup simmer for about 10 minutes.

Add uncooked sliced chicken breast, sliced mushrooms, sliced bell peppers, and let the soup simmer for 20 more minutes. The soup should thicken slightly and the chicken should be completely cooked through. (if chicken is not cooked through, simmer a little longer, or increase heat)

When soup has simmered for at least 30 minutes and mushrooms are well-cooked through, and the chicken is cooked through, the soup is ready to serve!

Serve the soup topped with chopped green onions (optional), chopped fresh parsley (optional) and sliced grape tomatoes (optional). Serve with rice or quinoa.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people