Tom Kha Soup - Best Ever!

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

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.

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.

Keyword Soup