Tom Kha Soup

This soothing soup is a delightful harmony of spice and sweetness, ideal for any occasion.

Ingredients: 

• Chicken cut into small pieces (2 whole chicken breast) 
• 3 stalks of celery cut into small pieces 
• Mushrooms-optional  
• Bamboo shoots 1 can drained 
• Water chestnuts 1 can drained 
• Coconut milk 2 cans  
• Ginger fresh piece size of thumb peeled and sliced 
• Lemon grass 2-3 stalks cut into smaller stalks 
• Chicken base. I use 1 rounded teaspoon for every 8oz (about 236.59 ml) of liquid. I always add another 1-2 tsp to taste 
• pepper  
• Fresh bean sprouts-optional 
• Lime 1/2 
• Optional: Red chili pepper – for an added kick 

Directions: 

Sauté chicken and celery, ginger and lemon grass in coconut oil or olive oil, preferably coconut oil. 

Add mushrooms, sauté’ a few minutes more. Add coconut milk, 2 cans of water, and chicken base. Cook for 20-30 minutes on medium add bean sprouts. If you add them last, they will stay crunchy. 

When soup is done squeeze ½ lime over soup stir and serve.