Tom Kha Soup

This is one of the most comforting soups imaginable. The combination of the mellow thai chili spice with lemongrass and creamy sweetness of coconut is absolute perfection.

Prep List

• coconut oil x 1 tbsp

• half of one onion sliced

• garlic x 2 cloves, finely chopped

• Thai chile x 2, thinly sliced (or jalapeño)

• ginger x three ¼-inch slices (or galangal)

• lemongrass x 1 stalk, 2 in remove from root end, pounded then cut into 2-inch long pieces

• red thai curry paste x 1 tbsp + 2 tsp

• chicken (or veggie) broth x 4 cups

• coconut cream x 2 cups canned

• coconut milk x 2 cups canned

• chicken breasts x 2, medium size cut into bite-sized pieces (optional: substitute for tofu/shrimp)

• white mushroom x 8 ounces caps, sliced

• coconut sugar x 1-2 tbsp

• fish sauce x 1 ½ – 2 tbsp to taste

• lime juice x 2-3 tbsp freshly squeezed

• green onions x 2-3, sliced thin

• cilantro x 1 tbsp, chopped for garnish

Recipe

• In a medium pot, heat coconut oil over medium heat.

• Add onion, garlic, thai chile, ginger (or galangal), lemongrass, and 1 tbsp red curry paste and cook, stirring frequently ~5 minutes until onions are softened.

• Add chicken broth and bring to boil then reduce heat and simmer uncovered for 30 min.

• Strain out aromatics (the garlic, onions, lemongrass, and ginger) and discard but keeping the liquid.

• To the liquid, add coconut cream, coconut milk, chicken breast, and mushrooms.

• Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut sugar, remaining 1-2 tsp red thai curry paste (depending on desired level of spice), and lime juice to taste.

• Cook 2 minutes, then divide into serving bowls and garnish with sliced green onions and cilantro.