Thai Coconut Chicken Soup – Tom Kha Gai

1 tbsp Coconut oil

½ medium onion (thinly sliced

2 cloves garlic, peeled and chopped

3 - 1/4 inch, peeled, slices of fresh ginger (galangal)

1 lemongrass stalk - pound lightly - remove 1 to 2 layers and cut into 2 inch long pieces

2 tsp Red Thai Curry Paste

4 cups chicken broth

4 cups canned full fat coconut cream

2 medium chicken breasts sliced into 1 inch pieces

8 oz cleaned, sliced white mushrooms

1 tbsp coconut sugar ( I just use regular and it tastes fine.)

1 tbsp fish sauce (this adds a lot of flavor so I only use 1 Tbsp.)

3 tbsp fresh lime juice

A sprinkle of crushed red pepper

2 (optional) green onions (sliced thin)

Chopped fresh cilantro for garnish

In a medium to large pot heat the coconut oil over medium heat. Add the onion, garlic, ginger slices (galangal) lemongrass and red curry paste. Cook, stirring frequently for about 5 minutes or the onions are softened.

Add the chicken broth and bring it to a boil. Reduce heat and simmer uncovered for 30 minutes.

Add in the coconut milk, chicken breast (tofu, or shrimp) and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, sugar, lime juice and crushed red pepper. (Add more of each to taste.) Cook for two minutes, then ladle into serving bowls and garnish with sliced green onions and fresh cilantro.

Recipe notes: Use coconut cream or milk only.

If using shrimp, stir in 1 pound of raw shrimp instead of chicken, simmer until cooked through, pink and no longer translucent.

Make it vegan or vegetarian. Use vegetable stock, preferably an Asian variety. Use a 1 pound block of firm or extra firm tofu (regular or silken) cut into bite sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.

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Thai Coconut Chicken Soup – Tom Kha Gai