Tom Kha Kai Point 2

Swanson makes a Thai Ginger infused broth in a 1 quart carton. It's already seasoned so I used it as a base and adjusted my original Tom Kha Kai soup... If you like extra heat, add some hot pepper - a few tiny thai peppers or whatever you have available. For my midwest taste, it's plenty spicy as is. Also, I used powdered kaffir lime and ground galangal and dried lemongrass b/c the fresh are not always available. Obviously, fresh is more authentic! Also can sub. fresh ginger for the galangal in a pinch.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 1  quart  thai ginger infused broth
• 1⁄2 cup  red pepper, cut in matchsticks
• 1⁄2 cup mushroom, sliced thinly
• 1⁄2 cup green onion, cut diagonally
• 1⁄4 teaspoon  ground kaffir lime leaf
• 1⁄4 teaspoon ground galangal
• 1⁄4 teaspoon dried lemon grass
• 1  tablespoon lime juice
• 2  tablespoons cilantro, chopped
• 1  chicken breast, cut in strips
• 1 (14 ounce) can light coconut milk

Directions

1. Bring broth to a boil, add chicken.
2. While chicken is cooking, cut up peppers, mushrooms and onions.
3. Add veggies to soup and simmer about 5 minutes, until mushrooms are done.
4. Add coconut milk and seasonings.
5. Simmer about 5 minutes more.
6. Add lime juice, garnish with cilantro.
7. Fresh lemongrass, galangal and kaffir lime leaves would be great if available. If so, add with veggies.