1. Combine coconut milk, broth, curry paste, ginger, and chili flakes in a soup pot and bring to a boil.
2. While the base comes to boil, cut chicken into bite-sized pieces and add to the pot. Adjust heat to maintain a gentle boil.
3. Peel the onion and trim both ends off; cut in half vertically. Cut each half in half crosswise and then cut into ¼-inch slices. Add to the pot.
4. Trim the stems off the mushrooms and slice into ¼-inch thick slices. Add to the pot.
5. Destem and seed the red pepper, cut into ½-inch dice and add to the soup. Adjust heat to maintain a gentle boil and cook for 5 minutes, stirring occasionally.
6. While the soup cooks, dice the tomato. Roll the limes on the counter, pressing firmly to loosen up the juice, and then cut them in half, and roughly chop the cilantro leaves.
7. Once the soup has simmered for 5 minutes, add the fish sauce and sugar. Stir well and simmer an additional 2-3 minutes, or until chicken is cooked through.
8. Remove the soup from the heat, add the diced tomatoes and squeeze the juice from the limes into the pot. Stir well, ladle into serving bowls, and garnish with the cilantro.

Note: The ginger slices are soft and mild to eat, but you can fish them out of the soup before serving if you want, or recommend your guests just leave them in the bottom of their bowl.

Beer and Wine Pairings

Recommended Beer Style: Pastry Stout

• Ghostfish Watchstander Stout

Recommended Grape Variety: Gewurtztraminer

• Alexander Valley Gewurtztraminer

Click Here to Learn More About our Beer and Wine Selection