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Easiest Tom Kha Soup

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On a grey, Seattle Saturday, marking the beginning of the month which brings the first day of spring, rather than feeling disheartened and glum, make a warm soup that takes your tastebuds to a Thai beach!

Easiest Tom Kha Soup

What you will need:

14 ounces (420 ml) can full-fat Thai coconut milk
2 cups (475 ml) vegetable stock
1 inch piece of ginger, peeled, halved and sliced
7 sliced white button mushrooms
Juice of 3/4 lime (more to taste)
A splash of soy sauce
1/3 fresh jalapeño, sliced into rounds
Chopped cilantro for garnish

What you will do:

1. In a pot over medium heat, combine the coconut milk, vegetable stock, jalapeño and ginger. Bring the liquid to a boil then reduce heat to a simmer.

2. Add the mushrooms, soy sauce and lime juice. Simmer until ingredients are soft, about five minutes.

3. Top with fresh chopped cilantro for garnish. Serve!

Optional variations: Add cleaned, diced chicken breast, shrimp or tofu before adding the mushrooms and simmer until cooked through.

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