Bret's Tom Kha Gai

This soup is so yummy. Bret tries Tom Kha Gai every time he goes to a Thai restaurant and it is always different. He took his favorites ingredients and made his own variation. He usually makes a double batch because it is even yummier as leftovers.

Bret's Tom Kha Gai (Coconut Chicken Soup)
(4-6 servings)

2 qt chicken bouillon
3-4 carrots, sliced
1-2 red Thai chili peppers, split in half*
3 limes
1 tbsp olive oil
2 medium sweet onions, sliced and quartered
1-2 tbsp olive oil
3 large chicken breasts, cut in thin strips
3 tbsp minced garlic
3 tbsp minced ginger root**
1 tsp black pepper
2 cans (~14 oz each) 100% coconut milk
salt to taste
1/4 cup finely chopped fresh cilantro leaves
1/4 cup chives or chopped green onions (optional)
dry crushed red pepper to taste



In a large stockpot, lightly boil Thai pepper(s) and carrots in chicken bouillon until the carrots begin to soften, reduce heat and simmer. Remove pulp and juice from limes and add to bouillon. In a large fry pan, sauté onions, until tender and brown, then add to bouillon. In the same fry pan, brown chicken in olive oil, together with garlic, ginger, and black pepper, being careful not to overcook the chicken, then add to soup and remove from heat.

Add coconut milk and salt (if desired) and stir until fully mixed. Do not boil after adding coconut milk. Garnish with fresh cilantro leaves, chives/green onions, and crushed red pepper just before serving.

* If Thai peppers are not available, dry crushed red pepper or cayenne pepper can be used as a substitute (season to taste)
** When mincing ginger root, be sure to cut into slices first to prevent long root fibers

Variation: substitute chicken with medium to large cocktail shrimp