Tom Ka Kai (Chicken Coconut And Mushroom Soup)

• 2 whole Chicken Breast, Cut In Chunks
• 1 whole Onion, Chopped
• 6 cups Water
• 1 cup Chopped Shiitake Mushrooms (regular Mushrooms Work, Too)
• 14 ounces, fluid Canned Coconut Milk
• 1 Tablespoon Red, Yellow, Or Green Curry Paste
• 2 Tablespoons Fish Sauce Or Soy Sauce
• 1/4 cups Sugar
• 1 piece Lime Wedges
• 1/2 teaspoons Red Chili Flakes
• 2 whole Tomatoes, Cut In Wedges
• 1/4 cups Fresh Basil, Chopped

1. In a large sauce pan, cook the chicken in a little bit of oil until done, about 5 to 7 minutes. Add the onion and cook until translucent. Add the remaining ingredients except for the tomatoes and basil. Bring to a boil and then let simmer for 10 minutes.
2. Add the tomatoes and basil and cook until warmed through. Taste and adjust seasoning. I like mine a bit sweeter, so I add about 1/4 cup more of 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 a little more red chili flakes.
3. This is a real different soup, but dang it, it is good!

chicken, onion, water, shiitake mushrooms, coconut milk, red, fish sauce, ubc, lime wedges, red chili flakes, tomatoes, ubc

Taken from tastykitchen.com/recipes/soups/tom-ka-kai-chicken-coconut-and-mushroom-soup/ (may not work)