Peg'S Tom Kha Soup

• 2 cans coconut milk
• 1 carton veggie or chicken broth
• 1-2 Tbsp green curry paste (mai ploy)
• 6-8 nickel sized slices ginger
• 4-6 lime leaves (frozen section at asian markets)
• 2-3 stalks lemon grass, cut in 3-4 inch pieces and smashed with back of knife (optional)
• 3-5 garlic cloves, smashed (optional)
• 8-10 oz sliced mushrooms
• 1 lb protein
• raw baby spinach (optional)
• 3-5 Tbsp lime juice
• 3-5 Tbsp fish sauce
• 1-2 Tbsp brown sugar
• cilantro for garnish

1. Combine- coconut milk, broth, curry paste, ginger, lime leaves, lemon grass, garlic and simmer together for 15 minutes at least. you can't really over simmer but you get more flavor the longer it sits
2. Lift chunks out of broth with a sieve or slotted spoon or strain with a sieve
3. Add mushrooms, protein, baby spinach
4. Lastly flavor with any or all of - lime juice, fish sauce, and/ or brown sugar
5. Serve with Cilantro as garnish

coconut milk, veggie, green curry, ginger, lime, lemon grass, garlic, mushrooms, protein, baby spinach, lime juice, fish sauce, brown sugar, cilantro

Taken from www.yummly.com/recipe/Peg_s-Tom-Kha-Soup-1118988 (may not work)