Tom Kha Gai Soup
Ingredients
1 tablespoon coconut oil
half of one onion thinly sliced ( or 2 shallots peeled and 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 fresh 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
4 cups canned full-fat coconut full-fat unsweetened coconut milk
2 medium chicken breasts cut into bite-sized pieces (or 1 pound shrimp) *
8 ounces white mushroom caps sliced
1-2 tablespoons coconut sugar (to taste)
1 ½ – 2 tablespoons fish sauce (to taste)
2-3 tablespoons fresh lime juice
2-3 green onions sliced thin, for garnish
fresh cilantro chopped, for garnish
Directions
In a medium pot, heat the coconut oil over medium heat. Add the onion (or shallots), garlic, jalapeno (or chili), 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 and discard.
Add in coconut cream or milk, chicken breast (or shrimp*), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, 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.
* To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
