Best Ever Tom Kha Gai - Thai Coconut Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 tablespoon coconut oil

half of one onion (thinly sliced)

2 cloves garlic (chopped)

half of one red jalapeno pepper (sliced; or 1-3 Thai chiles, halved)

3 ¼-inch slices galangal (or ginger)

1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)

2 teaspoons red Thai curry paste

4 cups chicken broth (see Notes if vegan or on Whole30)

4 cups canned full-fat coconut cream (unsweetened, or full-fat unsweetened coconut milk; see Notes)

2 medium chicken breasts (cut into bite-sized pieces, approximately 1 pound)

8 ounces white mushroom caps (sliced)

1-2 tablespoons coconut sugar (see Notes for Whole30 option)

1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)

2-3 tablespoons fresh lime juice

2-3 green onions (sliced thin)

fresh cilantro (chopped, for garnish)

Directions

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.

Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Nutrition

• Calories: 524 kcal
• Total Fat: 43 g
• Saturated Fat: 36 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.01 g
• Cholesterol: 48 mg
• Sodium: 813 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 24 g