This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, add gai (chicken) and this Thai soup is filling but still light and bursting with flavor.
1 Tbsp. coconut oil
1/2 onion sliced
2 garlic cloves chopped
1/2 red jalapeno pepper sliced, or a couple Thai chiles, (pictured), halved
3 quarter-inch slices ginger
1 lemongrass stalk*
2 teaspoons red Thai curry paste
4 cups chicken or veggie broth
4 cups full fat canned coconut milk
2 medium chicken breasts cut into bite-sized pieces
8 oz. white mushroom caps sliced
1-2 Tbsp. coconut sugar or regular granulated
1 1/2 - 2 Tbsp. fish sauce plus more to taste
2-3 Tbsp. fresh lime juice
2-3 green onions sliced thin
fresh cilantro chopped, for garnish
First, think of someone that has angered you recently. Grab the lemongrass* stalk by the thinner end and whack it across the counter or cutting board a few times, dispelling said anger onto the cutting board. If all is love and light in your world at the moment, just lay the stalk on a cutting board and bruise it with the back of a knife a few times. Then cut into 2-inch long pieces
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, 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 heat and simmer uncovered for 30 minutes.
Add in coconut cream or milk, chicken breast (or tofu or shrimp instead, if you like), and mushrooms.
Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste.
Remove the poor beat up and beleaguered lemongrass. Say you’re sorry. Cook for 2 more minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.