My son Tyler is home from Oklahoma State this weekend and somehow it just ended up being the two of us for lunch today. I have been eyeing this recipe for some time over at ourbestbites.com and decided today (the first day of Fall) was the day to try it. As he does every weekend Ty was skyping with his friend Kari who is 1/2 Thai and telling her we were having a Thai Coconut Soup. She texted back......TOM KHA KAI!!!!!!!!!!! LOL! So........here is our Easy Tom Kha Kai Soup. I can't tell you how flavorful yet easy this soup is. This one's for you Kari!
Easy Tom Kha Kai Soup (Thai Coconut Soup)
2 teaspoons olive oil
1 1/2 tablespoon jalapeno pepper, minced
1 1/2 tablespoons fresh ginger, minced
2 (14.5 oz) cans chicken broth
1 (13.4 oz) can light coconut milk
1/2 tsp. kosher salt
2 pkgs ramen noodles (seasoning packet discarded)
1 1/2 tablespoons fresh lime juice
1 small rotisserie chicken (deboned and chopped)
green onion, chopped
Heat a medium sized pot to medium high heat and add olive oil, jalapeno and ginger. Cook for 1-2 minutes stirring frequently until jalapeno and ginger are soft and fragrant. Stir in chicken broth, coconut milk and salt and increase heat to bring to a boil. Reduce to a simmer and add noodles (seasoning packet has been discared) and chicken. Cook for about 3 minutes or until noodles are tender. Remove from heat and stir in lime juice.
Ladle into bowls adding the toppings to serve. Serves 4