Green Curry Coconut Lime Soup

Creamy soup with mild spice and a zip of citrus. It is inspired by Tom Kha Gai from Laotian and Thai cuisines, but it comes together quickly from ingredients that are easily and routinely available--real Tom Kha needs fresh lemon grass, lime leaves, and galangal root, which are not always available in my locale.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 661 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• ⅛ teaspoon ground white pepper
• 1 pinch ground cumin
• 2 teaspoons lime juice
• ¼ teaspoon salt, or to taste
• 1 ½ cups cubed cooked chicken
• 2 teaspoons Thai green curry paste
• 1 dash hot sauce (such as Tabasco®), or more to taste
• 1 (10 ounce) can mushroom stems and pieces, undrained
• 1 green onion, chopped, divided

Recipe Instructions

Step 1

Warm coconut milk in a saucepan over medium heat, about 5 minutes. Whisk in green curry paste, lime juice, salt, pepper, hot sauce, and cumin. Stir in chicken, mushrooms, and white part of the green onion. Simmer soup until flavors combine, 5 to 10 minutes.

Step 2

Ladle soup into bowls and garnish with remaining green onion.