Tom Kha Soup and Dreary Day Go Together

It's cold outside and dreary and raining... Hmmmm..What's there to eat that will warm the soul, soothe the mind and be somewhat healthy. How about the Tom Kha Chicken soup from last night!

Made with curry powder, galanga root, lemongrass and coconut milk, one can't go wrong.  It is super easy to make and takes approximately 45 minutes to prepare and have ready. Oh, did I mention it makes a perfect left-over meal!

Here goes:                                                           courtesy of Google/my.recipes
1 butternut squash, cut into cubes            
1/2 red onion                                  
1 tsp. curry powder
2 cloves diced garlic
1 stalk lemongrass
handful of galanga root
2 Tablespoons of Thai basil
1 Tsp. Tamarind
1 tsp. fish sauce
1 cup shitake mushrooms, sliced
1 cup diced chicken pieces
2 cans lite coconut milk
2 cups of organic chicken stock
Kaffir lime leaves (or fresh lime)
fresh cherry tomatoes
fresh chopped scallions
handful of cilantro
lemon or lime juice

• Bake squash for 1/2 hour. In meantime, prepare ingredients by chopping, dicing onion, garlic, lemongrass and mushrooms.
• Saute chicken in coconut oil.
• In Dutch oven, combine onion, lemongrass, mushrooms and garlic. throw in galanga root, thai basil with the tamarind, fish sauce and curry powder.  After a few minutes throw in chicken stock with coconut milk. Let simmer for 20 minutes. Strain. 
• Toss in chicken, stems of cilantro and add lime or lemon juice for flavor enhancement. top off with tomatoes and scallions. Delish!