Tom Kha Gai

Ingredients:

1 tablespoon coconut oil
1/2 onion, thinly sliced
2 cloves garlic, chopped
1/2 red jalapeno or 2 Thai chiles, halved (adjust to taste)
3 slices galangal or ginger, 1/4-inch thick
1 stalk lemongrass, pounded and cut into 2-inch pieces
2 teaspoons red Thai curry paste
4 cups chicken or vegetable broth
4 cups full-fat coconut cream or milk, unsweetened
2 medium chicken breasts or 1-pound tofu/shrimp, cut into bite-sized pieces
8 ounces white mushroom caps, sliced
1 to 2 tablespoons coconut sugar or coconut aminos
1 and 1/2 to 2 tablespoons fish sauce or soy sauce
2 to 3 tablespoons fresh lime juice
2 to 3 green onions, sliced thin
Fresh cilantro, chopped, for garnish

Directions:

In a medium pot, heat coconut oil over medium heat. Sauté onion, garlic, jalapeno/chile, galangal/ginger, lemongrass, and curry paste for 5 minutes until onions soften.
Pour in broth and bring to a boil. Reduce to simmer, uncovered, for 30 minutes.
Remove and discard aromatics. Stir in coconut cream/milk, chicken/tofu/shrimp, and mushrooms. Simmer until protein is cooked through.
Mix in fish/soy sauce, coconut sugar/aminos, and lime juice. Adjust flavors to taste.
Serve hot, garnished with green onions and cilantro.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: 524 kcal | Servings: 6