Thai lovers might be wondering why this soup is orange instead of white. Well when I lived in Los Angeles my favorite Thai restaurant’s tom kha yum soup was orange. Also they called it tom kha yum soup instead of tom kha gai. I’ve been trying desperately to recreate this soup because honestly I miss it so much. I miss Los Angeles a lot but I really miss the food. I had my favorite places and favorite dishes. This tom kha yum soup was my absolute favorite soup. If I was feeling sick or just wanting comfort food, I ordered this soup. Pre-paleo a huge helping of pad see yew accompanied the soup. If you didn’t know already, I am slightly obsessed with cooking food in my crockpot. You literally throw almost all the ingredients in the crockpot and just let it cook. The red curry paste really makes this soup because it has lemongrass and galanga in it!
I want to apologize to anyone who comments on my Instagram pictures. I have been the worst lately at responding in a timely manner, and I feel awful! I love getting comments. Seriously love it! I feel so bad when I don’t respond quickly. I promise I am working on being better. These last few weeks have just been crazy. I am finally moving into my new apartment! Yea! I am also working on The Eighty Twenty’s new e-magazine, which will be out in January. My mind has just been all over the place and I am working on being more focused. That being said keep on commenting. It makes me day!
- 1 lb chicken tenders, cut into bite-sized pieces
- 2 14oz cans full-fat coconut milk
- 2 cups chicken broth
- 14 oz can diced tomatoes
- 1/2 large sweet onion, sliced
- 2 tbls red curry paste
- 2” ginger, peeled and sliced
- 2 tbls fish sauce
- 2 tbls lime juice
- 2 cups mushrooms, sliced
- 1 bunch cilantro, for serving
- Place chicken into bottom of crockpot then add all other ingredients into crockpot except mushrooms and cilantro.
- Cook for 5-6 hours.
- Put mushrooms in 20 minutes before end of cooking time.
- Serve with a handful of cilantro.