- Yield: 6-8 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Tom Kha Gai Soup
- coconut oil - 1 tbs.
- onion (sliced) - 1/2
- garlic cloves (chopped) - 2
- 1 red jalapeno or a couple of Thai chilis, halved (optional)
- fresh ginger - 3/4 quarter inch diced
- edible lemongrass oil (I use Young Living) - 3 drops
- roasted red chili paste (Thai brand) - 3-4 tsp.
- chicken broth - 4 cups
- coconut cream or coconut milk - 4 cups
- chicken breasts (diced) - 2 medium
- mushrooms (sliced) - 8 oz.
- brown sugar (or coconut sugar) - 1-2 tbs.
- fish sauce - 3 tbs. (or to taste)
- fresh limes - 2 small (or 1 large)
- green onions (sliced) - 2-3
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, ginger, lemongrass oil (please make sure that the oil you use is labeled as edible since many essential oils are not edible and can be harmful if consumed), 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.
Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, sugar, and lime juice, plus more of each to taste.
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions.