Jennifer Rae Vliet: When the season gets a chill in the air, this soup is delicious and will keep you warm. There is also an alternative fish sauce you can buy if you are adhering to a Biblical Diet!
ATK
This tom kha gai–inspired soup can be made in 30 minutes. Why This Recipe Works
Quickly frying scallion whites, cilantro, and red curry paste is a fast route to a flavorful soup base.
Gather Your Ingredients
2 teaspoons vegetable oil
3 scallions, white parts minced, green parts sliced thin
6 tablespoons minced fresh cilantro
2 tablespoons red curry paste
4 teaspoons fish sauce
4 cups low-sodium chicken broth
3 ½ cups coconut milk1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into 1/4-inch slices
1 sweet potato, peeled, quartered, and sliced thin
3 tablespoons lime juice (2 limes)
Before You Begin
*
You will need 2 cans of coconut milk. The soup will separate as it sits. If reheating, whisk well to recombine before serving.
Instructions
1.
Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, 3 tablespoons cilantro, and curry paste and cook until fragrant, about 1 minute. Stir in 2 teaspoons fish sauce, broth, and coconut milk and bring to boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes.
2.
Increase heat to medium-high, add chicken and sweet potato, and cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove soup from heat and stir in lime juice and remaining 2 teaspoons fish sauce. Portion soup into serving bowls and sprinkle with scallion greens and remaining 3 tablespoons cilantro. Serve.