Tom Kha Soup – Best Ever!
Ingredients
- 1 Tbsp. Coconut Oil
- 1/2 Onion – sliced
- 2 Garlic Cloves – chopped
- 1/2 Red Jalapeno Pepper – sliced, or a couple Thai chilies, halved
- 3 Galangal or Ginger quarter-inch slices
- 1 Lemongrass Stalk – pounded with the side of a knife and cut into 2-inch long pieces
- 2 tsp. Red Thai Curry Paste
- 4 C. Chicken Broth see Note 1 if vegan or on Whole30
- 4 C. Canned Coconut Cream or Coconut Milk
- 2 Medium Chicken Breasts – cut into bite-sized pieces. See Note 2 for vegan/vegetarian
- 8 oz. White Mushroom Caps – sliced
- 1-2 Tbsp. Coconut Sugar if on Whole30, see Note 3
- 2-3 Tbsp. Fresh Lime Juice
- 2-3 Green Onions – sliced thin
- Fresh Cilantro – chopped for garnish
Instructions
- In a medium pot, heat the coconut oil over medium heat.
- Add the onion, garlic, chilies, 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 head and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, etc.).
- Add in coconut cream or milk, chicken breast (or tofu), and mushrooms.
- Simmer until chicken breast pieces are just cooked through, then add coconut sugar or coconut aminos, 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.
Notes
Note 1: If on a Whole30, make sure your chicken broth is Whole30 compliant. If vegan, use vegetable stock, preferably an Asian variety.
Note 2: If vegan or vegetarian, use a 1-pound block of firm or extra firm tofu cut into bite-sized cubes. You can use regular or silken.
Note 3: If on Whole30, use 2 tablespoons coconut aminos instead of coconut sugar.
