1 pound chicken cut into bite-sized pieces (I love using leftover roasted chicken) OR for a vegan option use 1 pound of extra-firm tofu cut into bite-sized cubes.
6" piece of daikon radish
12 oz enoki, shiitake, oyster, or maitake mushrooms, broken or cut into bite-sized pieces.
1 can coconut milk
2 Tbl fish sauce (for vegan fish sauce, see link in text)
1 tsp sugar
1 lime
1 bunch cilantro
red pepper flakes
garnish with: cilantro, red pepper flakes, and lime wedges
Instructions
Cut the ginger and turmeric into thin disks and smash a little with the side of your chef's knife to help release the flavors.
Cut the lemongrass into 2 inch slices and smash like the ginger.
Add the broth to a large stockpan and add the lemongrass, ginger, turmeric, lime leaves, bring to a boil and then reduce to a simmer for 10 minutes.
Slice the daikon radish in half, length-wise and then slice into thin half-disks.
Remove the lemongrass, ginger, and lime leaves with a strainer.
Add the chicken or tofu (if chicken is uncooked, return soup to a boil to cook the chicken, once the soup is boiling again, reduce the heat to a slow simmer).
Add the mushrooms and daikon radish and simmer until chicken is cooked (~20 minutes) or until the pre-cooked chicken or tofu is heated through (~10 minutes).
Mix in the coconut milk, fish sauce, and sugar, stir to incorporate and warm for 5 minutes.
Serve the soup in bowls and top with cilantro, red pepper, and limes.
Recipe by Minimal Wellness at https://minimalwellness.com/tomkha/