Thai at home

Thai-- without the "take out"-- but just as flavorful as your favorite restaraunt's version.

This mouthwatering dish comes from Meghan’s sister-in-law who whips up delish dishes with incredible deals she finds on imported foods and delicacies around the Seattle area. This meal, however, is made with ingredients that can be found in most grocery stores.

Recipe: Thai Coconut Chicken Soup

From: Michelle

Thai Coconut Chicken Soup
Oil
2 tablespoons fresh ginger, grated or finely chopped
2-3 tablespoons Thai Kitchen brand, Roasted Red Chili Paste (you can
also use red curry paste, which is much spicier but not quite as sweet
as the chili paste)
6 cups low sodium chicken broth
3 tablespoons fish sauce
1 tablespoons brown sugar or rapadura
2 (14-ounce) cans coconut milk (I like Chaokoh brand best because they
don’t skimp on the yummy fat)
1 lb chicken, cut into strips
1/2 lb mushrooms, cut
1/2 onion, cut into bite-sized pieces.
a few kaffir lime leaves (this is optional but it does add a nice
flavor.  I find mine in the Asian market and store them in the
freezer)
3 tablespoons lime juice, plus more for extra zip
Basil or your herb of choice.
Hot Chili Sauce for extra heat

Heat a splash of oil in a large pot.  Add ginger and chili paste and cook for about one minute.  Add 1/2 cup of broth and stir to dissolve the chili paste.  Add remaining broth, fish sauce and sugar.  Bring to a simmer and cook, partially covered for 15 minutes.  Stir in coconut
milk, chicken, mushrooms, lime leaves and onions.    Simmer about 5 minutes, until chicken is cooked.  Add lime juice to taste and add
your hot chili sauce to taste if you like it spicy.    Garnish with basil.  Enjoy!