Thai Coconut Milk Soup (Tom Kha)

INGREDIENTS:

Safflower Oil - 2 tablespoons

Lemongrass - 1 tablespoon

Ginger- 1 tablespoon

Garlic - 2 cloves

Shallots - 1 tablespoon

Serrano Peppers - 2, you could also use Thai Chilis

Lime - 2 

Chicken Broth - 1 cup

Coconut Milk - 1 cup

Mushrooms - 1 cup

Cilantro - for garnish

Salt and Pepper to taste

DIRECTIONS:

Chop lemongrass, ginger, garlic, shallots, serrano peppers.  Lemongrass has a hard texture and needs to be chopped very small or else it will add an unappetizing texture to your soup.  You can use a food processor for mincing, if you're more comfortable with that.

In a large stock pot, add safflower oil and lemongrass, ginger, garlic, shallots, and serrano peppers.

Cook on low for 10 minutes.  The purpose of this step is to bring out all of the amazing flavors.  You don't want to get any color on any of the vegetables.  This is called "sweating" the vegetables.

Add mushrooms.  Cook for 5 minutes on low.

Add chicken broth.  Cook for 5 more minutes on medium heat.

Add coconut milk.  Add the zest of one lime.  Add the juice of 1-2 limes.  Some people like more lime, while others like less.  Taste the soup as you're adding the lime.  Salt and pepper to taste.

Add chicken, if you'd like!

Garnish with cilantro!