Thai Coconut Soup

INGREDIENTS

· 1 pound chicken (or any meat or tofu) + 1 red bell pepper

· 2 (13.5 ounce) cans canned coconut milk

· 2 cups vegetable or chicken broth

· 1 (1 inch) piece ginger, thinly sliced

· 4 stalks lemon grass, bruised and chopped

· 10 kaffir lime leaves, torn in half

· 1 pound any mushrooms you want, I like to leave them whole.

· 1/4 cup lime juice (about 4-5limes)+ extra if needed

· 3 tablespoons fish sauce + extra if not salty enough

· Sugar to desired taste

· Curry powder to desired taste

· red pepper flakes added until desired hotness is achieved

DIRECTIONS

Pour the coconut milk and 2 cups of broth in a large saucepan; bring to a simmer. Add the ginger, lemon grass, and lime leaves; simmer for 10 minutes (longer is you taste it and you don't think enough of the flavor infused). Strain the coconut milk into a new pan and discard the spices. Add chicken/meat/tofy or whatever and place in an oven at 375 F for 45min, take it out and put in the mushrooms and red bell pepper. Place it back in the oven at 375F for another 15min. Take it out and add curry powder, lemon juice, sugar, and fish sauce.