Tom Ka Kai ( Chicken, Coconut and Mushroom Soup)

2 Chicken Breasts, Cut in Chunks
1 Whole Onion, Chopped
6 Cups Water
1 cup Chopped Mushrooms (regular mushrooms work too)
1 can coconut milk (14 oz)
1 TBS Red, Green, or Yellow Curry Paste
2 TBS Fish Sauce or Soy Sauce
¼ cups Sugar
1 piece Lime wedges
½ tsp red chili flakes
2 whole Tomatoes, cut in wedges
¼ cups fresh Basil, Chopped

In a lg sauce pan, cook the chicken in a little bit of oil until done, abt 5-7 min.
Add the onion and cook until translucent.  Add the remaining ingredients except for te tomatoes and basil.  Bring to a boil and then let simmer for 10 minutes.

Add the tomatoes and basil and cook until warmed through.  Taste and adjust seasoning,  Add sugar.  If it needs more salt, add a little more fish sauce.  This is a strong ingredient so be gentle with it.  If you like it a bit more spicy, add  little more red chili flakes.


(Tonight's revisions were that I used smoked chicken breast that I had already cooked, and I used canned tomatoes instead of the fresh tomato wedges.)

We served this with a good portion of brown basmati rice!  Truth be known this would be yummy over any rice!