Easy Tom Kha Gai soup. No need for lemongrass or any other specialty ingredients because of the red curry sauce.
Ingredients
- 1lb chicken, thinly sliced
- 2 Tbsp oil
- 4 cloves garlic, minced
- 16oz can of coconut milk
- 16oz chicken broth
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 8oz mushrooms (shiitake, oyster, cremini, button), sliced
- 8oz Thai Coconut Red Curry Sauce (Trader Joe’s or Yai’s)
- 1 Tbsp lime juice (about ½ lime)
- 2 tomatoes, cut in chunks
- ¼ cup cilantro, chopped (for garnish)
Method
- Cook chicken in sous vide according to appliance directions.
- Heat oil in a large pot over medium-high heat. Add garlic and sauté for 30 seconds, just until fragrant.
- Reduce heat to medium. Pour in the coconut milk and chicken broth.
- Add chicken to the pot along with the chopped onion, mushrooms, and red bell peppers. Stir in red curry sauce and lime juice. Simmer for 10 minutes, stirring occasionally.
- Add tomatoes and simmer another 5 minutes.
- Garnish with fresh chopped cilantro.
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