Thai Tom Kha soup

Ingredients

• 3 (13 1/2 ounce) cans low-sodium low-fat chicken broth

• 1 (13 1/2 ounce) can coconut milk (regular, not lite)
• 2 stalks lemongrass, sliced in large pieces
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste (use anchovy paste as a substitute)
• 1 tablespoon low sodium soy sauce
• 1 tablespoon white vinegar
• 3 limes, zest of
• 3 limes, juice of
• 3 serrano chili peppers, chopped
• 2 tablespoons ginger, julienned in fine,short 1/4 inch strips
• 4 cloves garlic, thinly sliced
• 2 tablespoons brown sugar
• 2 boneless skinless chicken breasts, cubed in very small pieces
• 8 ounces white mushrooms, sliced
• 1 bunch bok choy, chopped
• 2 tomatoes, diced
• 6 ounces bean thread noodles, presoaked in hot water
• 1 cup fresh cilantro, chopped (leave the stems in!)
• 1-2 tablespoon lime juice, to taste (probably)

Directions

1. 1

   In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.

2. 2

   Add the other ingredients for the broth, down through the brown sugar, as you prepare them.

3. 3

   Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.

4. 4

   When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.

5. 5

   Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.

6. 6

   About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).

7. 7

   Serve immediately.