Ingredients

• 1 can coconut milk
• 1 lb medium shrimp shelled, deveined & tails off or skinless chicken breasts cut into small chunks
• 6 mushrooms, sliced?{I also add 4-7 dried porcini/shiitake mushrooms}
• Juice of 1 lime
• 1 tablespoon olive oil/grape seed oil
• 1 white onion diced
• 4 cloves garlic, pressed or minced
• ½ teaspoon cumin
• 1 tablespoon red curry paste
• 1 teaspoon brown sugar
• 4 cups vegetable stock
• 2 inches freshly peeled ginger, cut into chunks
• 2 inches lemon grass smashed
• 8 peppercorns
• 1 jalapeno cut in half & deseeded
• 2 tablespoons Thai fish sauce
• Thai basil, chopped {for garnish}
• 1 bottle Nigori Sake {for drinking}

Instructions

1. In a medium stockpot over medium/high heat, add oil & onions. Cook until onions are translucent, stirring often {5 mins}.
2. Add garlic & stir until fragrant {1-2 min}.
3. Add cumin, curry paste and sugar {1 min}.
4. Stir in veggie stock, ginger chunks, smashed lemon grass, peppercorns, jalapeno & fish sauce. Bring to a boil.
5. Reduce heat to low & bring to a simmer {30 min}.
6. Pour yourself a glass of cold Nigori Sake. Drink.
7. Remove from heat, strain solids from the broth & return broth to the pot. Turn heat up to medium.

https://blog.yourtea.com/body/recipes/tom-kha-soup/