Tom Ka is a delicious Thai Coconut Chicken Soup with red curry, lemon grass, fish sauce, brown sugar, mushrooms, and is one of my most favorite soups. Serve it with white or brown rice or with quinoa. If you love Asian food - definitely try this soup!
Heat coconut milk and chicken stock in a large pan and bring to boil.
Reduce to medium heat, add red curry paste, lemon grass, fresh lemon juice, fish sauce, brown sugar, stir well. Let the soup simmer for about 10 minutes.
Add uncooked sliced chicken breast, sliced mushrooms, sliced bell peppers, and let the soup simmer for 20 more minutes. The soup should thicken slightly and the chicken should be completely cooked through. (if chicken is not cooked through, simmer a little longer, or increase heat)
When soup has simmered for at least 30 minutes and mushrooms are well-cooked through, and the chicken is cooked through, the soup is ready to serve!
Serve the soup topped with chopped green onions (optional), chopped fresh parsley (optional) and sliced grape tomatoes (optional). Serve with rice or quinoa.