RECIPE BELOW!! My busy bee recipe for Spicy Tom Kha Noodle Soup🐝🤤 Madeline’s Cozy Tom Kha Soup Ingredients For the broth: • 2 stalks lemongrass, smashed • 1 thumb-sized piece of fresh ginger, peeled and sliced • 1–2 red jalapeños, sliced • ½ yellow onion, chopped • 4 cups chicken broth (or more to taste) For the soup: • 2 cups coconut milk • 1–2 tablespoons Thai red chili paste (optional, for heat and color) • 1 cup mushrooms (mixed varieties – small ones from the Asian market are great) • 1–2 chicken breasts, thinly sliced or chopped • 2 green onions, chopped • ½ cup fresh cilantro, roughly chopped • Sweet potato noodles (optional – cook separately) • Salt to taste • Lime wedges, for serving ⸻ Instructions 1. Make the broth: In a large Dutch oven, add lemongrass, ginger, red jalapeños, chopped onion, and chicken broth. Simmer uncovered over low heat for at least 30 minutes, allowing the flavors to infuse deeply. 2. Strain the broth: After simmering, strain out the solids. (Optional: leave in some ginger or lemongrass for extra flavor.) 3. Build the soup: Return the strained broth to the pot. Stir in coconut milk and Thai red chili paste (if using) until combined. Add the chicken, mushrooms, and green onions. Simmer until chicken is fully cooked and mushrooms are tender, about 10–12 minutes. 4. Finish it off: Stir in chopped cilantro and salt to taste. If using sweet potato noodles, cook them separately and add just before serving. 5. Serve: Ladle into bowls and serve with lime wedges for brightness. tomkha cozysouprecipes soupoftheday busybeerecipes LTKParties LTKSeasonal LTKSummerEdit