This delicate soup is infused with the perfect balance of coconut milk, a touch of lime juice and a spicy surprise kick of Sriracha sauce. The inspiration for this soup came from the College Inn Thai Coconut Curry Broth. I've been trying to piece together a soup that would play off of the light flavors in the broth, but have enough substance to be a complete meal, and adding the chicken and tofu did just that.
1 lb Boneless-Skinless Chicken Breast, cut into 1/2-inch cubes
1 TB Canola Oil
2 tsp Sesame Oil
2 tsp Minced Garlic
2 Carrots, cut into julienne strips
8-10 Mushrooms, cleaned and quartered
2 Green Onions, chopped
2 TB Lime Juice
2 TB Soy Sauce
1 TB Fish Sauce
1 tsp Red Chili Paste (or more to taste)
1 tsp Sriracha Sauce (or more to taste)
1 32-oz Carton College Inn Thai Coconut Curry Broth
1 can Thai Kitchen Light Coconut Milk
1 pkg Extra Firm Tofu
Heat sesame and canola oil in a medium soup pot. Add the chicken pieces and saute for 5 minutes over medium-high heat. Add garlic, carrots, mushrooms and green onions and saute for 3 minutes longer.
Add lime juice, soy sauce, fish sauce, chili paste, sriracha, broth and coconut milk, and stir to combine. When the broth begins to simmer, add the tofu and bring soup to a low boil for 10 minutes.
Serve with a sprinkle of julienne carrots and minced green onions. Enjoy!!