Chicken Coconut Soup

While in Austin last spring, we ate at a Thai place and I had Tom Yum soup for the first time. Mmmmm!! I was in heaven! The other day I got a hankering for it and ordered some from my local Thai restaurant. Let's just say their version was nothing like the first one I tried. I guess there are different recipes, as with anything else you find. But it was very disappointing, and I ended up throwing out half a container of soup.

So I asked my friend Google to find me a recipe. I found lots - most of which called for ingredients I couldn't find, or don't care for. So I decided to take the one that sounded best and mess with it (of course!)

Here is my version. Out of respect for any Thai people reading this, I am not calling it Tom Yum! It turned out AWESOME. I am beaming! And no one else in the family will like it so that means it's MINEALLMINE! :)

Ingredients

• 2 cans (14 oz.) coconut milk
• 2 cans (14 oz.) reduced-sodium chicken broth (I use fresh homemade)
  
• 12 quarter-size slices fresh ginger, peeled
  
• 2 stalks fresh lemongrass, cut in 1-in. pieces
• 4 ribs celery from the inner heart of the stalk, including leaves, chopped fine
• 1 carrot, peeled and chopped fine
• 2 chili peppers, chopped fine
• 1/4 head cabbage, shredded (I would use Bok Choy if I had any)
  
• 6 cloves garlic, minced or pressed
• 4 green onions, chopped
  
• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks (I used leftover picked from the carcass of the broth-making bird)
• 2 tablespoon fresh lime juice
• 1 Tsp. sea salt
• 1/2 tsp. cayenne pepper (or to taste)
  
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, vegetables, lime juice, salt and pepper. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.