- 64 oz. Chicken Broth
- 32 oz. Water
- 6 tbs. Fish Sauce
- 4 tbs. Lime Juice (about 2 limes)
- 8 Kaffir Lime Leaves
- 6- 4” pieces of Lemongrass
- 4 Thai Chilies, chopped in half
- 20 oz. Coconut Milk
- 3 tbs. Curry Paste of your choice
- 2 tbs. Tom Ka Kai Paste
- 5 tbs. Palm Sugar or Brown Sugar
- 2 tsp. Salt
- 1.5 lb Thai Eggplant (I love their crunchy seeds)
- 1.25 lb Baby Bok Choy
- .5 lb Shitake Mushrooms
- 4 Bell Peppers
- 1 Red Onion
- 4 large carrots
- 2 Chicken Breasts
Simmer all of the above ingredients on low for about 45 minutes. Don’t worry if its really bad tasting at this point. It needs many more ingredients before it gets yummy.
Strain your broth to remove the lemongrass, lime leaves, and chilies.
To the broth add the coconut milk, curry paste, Tom Ka Kai paste, sugar, and salt.
Heat through and you have your base broth. This is where your preferences come in. Feel free to add or eliminate any vegetables of your liking. If you are a vegetarian, leave out the chicken.
Add the vegetables that will take longest to cook first. I add my carrots and eggplant first. Let them cook for about 5 minutes, then add the peppers, onions, and chicken. Let this cook about 10 minutes. Finally add the bok choy and mushrooms and let the soup simmer another 15 minutes or so, until all the veggies are just tender. Don’t let them become overcooked.