Mom Khai Soup

This is my Dad's favorite soup for my Mom to make.This recipe is my Mother's simple

 twist on traditional Tom Khai Soup.

Enjoy,

Neah B

serves 4-6

chicken broth (1 32 oz carton)

coconut Milk (1 can)

1 tube of lemongrass (1 tsp-can be found in the herb section of the produce aisle)

1 tube of ginger (1 tsp-can be found in the herb section of the produce aisle)

sweet chili sauce (1 tsp)

fish sauce (1-2 tsp to taste)

{Look in the international section of your supermarket or international farmer's market}

canola or olive oil (2-3 Tbs)

cilantro (small handful; rinse and pluck off leaves)

spinach (fresh and rinsed; about a handful)

mushrooms (half a carton, sliced)

chicken (2 cups diced chicken breast or 2 cans chicken breast)

salt (a dash)

TIP: It doesn't happen often, however if you buy a can of coconut milk and it appears solid and it is not past its expiration date, it is fine! After a little research, I found that the fat of coconut milk sometimes rises to the top.So just stir it and proceed in making your dish!

1) Pour chicken broth and coconut milk into stockpot (or large pot) over medium-high heat.Whisk together.

2) Pour in lemongrass,ginger,sweet chili sauce and fish sauce.Whisk together.

3) Heat skillet with oil over medium heat.Saute cilantro and spinach for about 3 minutes and put into soup.

4) Saute chicken for about 2-3 minutes. Add a dash of salt and put chicken into soup.

5) Let soup simmer on medium-low heat for about 8 minutes.Serve with fresh,crunchy spring rolls or alone in your favorite bowl.