1tbspsiracha hot chili saucemore if you want to raise the heat level
1cupthinly sliced mini bella mushrooms
1cupoyster mushrooms trimmed and sliced *see note
1/2cupjulienned carrots
1wholered peppercleaned, seeds taken out, and sliced into thin strips
2wholeroma tomatoes, cut into chunksabout 12 pieces each depending on size of tomato
1/4cupcilantro, leaves rough chopped
2whole limes juicedapproximately 1/2 cup of juice
4cupschicken broth
Instructions
Melt butter in pan, add shallots, saute for one minutes.
Whisk in the red curry paste, cook for a minute longer.Whisk in coconut milk. Turn temperature on stove top up to medium high. Add chicken strips, bring to a low boil and cook until chicken is white and cooked through. Add 1 cup of broth at this time. Keep heat at a simmer after chicken is cooked through.
Add mushrooms, carrots, and pepper, cover pot and let cook/steam for 2-3 minutes.
Remove cover and add remaining broth and whisk in Siracha sauce. If you don’t like spicy, then you may omit this sauce. If you like spice add more also red pepper flakes can be added if you prefer a lot of heat.
Add tomato chunks and lime juice. Cook for an additional 2-3 minutes.
Ladle into soup bowl and garnish with cilantro.
Notes
Note: If you prefer a lot of heat, then by all means add more Siracha sauce or even up to 1/2 tsp of red pepper flakes. This can also be add to the bowl after serving, if your family has different heat tolerance.Also basil can be substituted if you do not like cilantro. Or it can be added in addition to the cilantro.