Tom Kha Gai Soup -
​Thai Soup

My very favorite soup - I like it with shrimp, instead of chicken.

Soup and Chili

​1 - 2 tablespoons olive oil
1 onion, sliced thin
1 -2 carrots, cubed
1/2 cup celery
1/2  jalapeño pepper, sliced in rings
1/2 cup mushrooms, sliced
salt and pepper to taste
1 lemongrass stalk - cut into 3-inch pieces
1 clove garlic, minced 
1 teaspoon ginger (minced)
2 teaspoons red Thai curry paste  (click for recipe)
4 cups chicken broth
1 can of coconut milk
1 and 1/2 cups of cooked, chopped chicken (or shrimp)
juice of one lime or lemon
2-3 green onions, sliced thin for garnish
fresh cilantro chopped, for garnish

1. Heat olive oil over medium heat in a fairly large soup pot.  Add onion, carrots, celery, jalapeño, lemongrass, and mushrooms. 
   
2. Sauté for about 4-5 minutes, stirring and watching to keep it from sticking or burning. 
3. Add garlic, ginger, salt, salt, pepper, and curry paste.  Cook another minute. 
4. Add chicken broth and lime juice and stir.  Bring all to a boil, then turn down to simmer for about 10-15 minutes.
5. Remove lemongrass, as best you can.
6. Add coconut milk and cooked chicken or shrimp.  Heat until all is warm. 
7. Serve alone, over cooked rice or rice vermicelli noodles.  Garnish with cilantro and green onions.