Thai Soup

I had a slight obsession with Thai Ruby's, I believe, Tom Ka Gi and decided to recreate it for a lot less. Here it is the "off the top of my head" list without specific brands which I will get at the grocery store later.

Red Curry Paste or Green Curry Paste (depends on personal preference) teaspoon to tablespoon (depends on spiciness and your taste preference)

Fish Sauce (tablespoon or two to taste)- I know it sounds scary to use but it is a key flavor, if you don't believe me try it before you put in the fish sauce and after- just don't try the fish sauce by itself. And it can just sit in your fridge until you use it up.

brown sugar (tablespoon or two to taste)

chicken stock (1/2 a can or more depending on how much you want to make)

Small can of pineapple chunks or tidbits (in between is best I think chunks are to big but tidbits to small)

Frozen peas

chicken breast (you can either precook in oven and then shred or slice thin and cook in sauce)- a whole breast of chicken is a lot, I recommend half

cilantro

sliced tomatoe

lime juice

Start by making the sauce. Add your coconut milk, chicken stock, curry paste, fish sauce and brown sugar and heat. I start with less and add more as I go based on what tastes good to me. If you are going to cook the chicken in the sauce, do it now or else add as much of the other ingredients above as you would like. You don't need to cook any of the vegetables or fruits they just need a minute to get warm. I then add a little cilantro and some fresh squeezed lime and wahla!

I like to add a little rice to a bowl and then spoon soup over! If you would like to make this more of a meal I recommend buying the Taste of Thai Pad Thai (that includes noodles and sauce) and then just adding the other half of your chicken breast, bean sprouts and a squirt of lime and cilantro. Otherwise the soup is a quick, easy, and healthy meal.