1 Tbsp. olive or coconut oil 2 medium yellow onions, diced 1 bay leaf 1 1/4 tsp. ground cumin 1 tsp. kosher salt 1 tsp. ground turmeric 1/2 tsp. ground coriander 1/8 tsp. ground cardamom dash of ground black pepper sprinkling of crushed red pepper flakes 4 garlic cloves, minced 4 1/2 cups vegetable broth […]
6.5 cups water
2 bullion cubes
1/3 cup fresh lime juice
2 TBSP fish sauce
2 TBSP sugar
3 stalks fresh lemongrass in a satchel
1 inch piece galangal Chinese ginger
2 kaffir lime leaves
2 TBSP + 1 tsp Thai Kitchen® Roasted Red Chili Paste
1/4 cup fresh mushrooms
1 small onion, thinly sliced
5 dried Thai chilies, crushed
1 – 14.5 oz diced tomatoes with broth
2 green onions
1/4 cup cilantro sprigs
top with bok choy / green onions / cilantro
1. BRING broth, lime juice, fish sauce, sugar, lemongrass, galangal and kaffir lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lemongrass and kaffir lime leaves.
2. STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato.
LADLE into soup bowls. Garnish with cilantro.
THAI Kitchen Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chile paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.