Easy Tom Kha Gai - Thai Coconut Soup

6 servings

prepSlice onion thinly
prepChop garlic
prepSlice red jalapeno or halve Thai chiles
prepSlice galangal or ginger into ¼-inch pieces
prepPound lemongrass with knife side, cut into 2-inch pieces
prepCut chicken breasts into bite-sized pieces
prepSlice mushroom caps
prepSlice green onions thinly
prepChop fresh cilantro
1 tablespoon coconut oil	Sauté aromatics & paste	Simmer until chicken cooked, add seasonings & lime	Cook 2 min, serve with garnish
½ onion, thinly sliced
2 cloves garlic, chopped
½ red jalapeno pepper, sliced (or 1-3 Thai chiles, halved)
3 ¼-inch slices galangal or ginger
1 lemongrass stalk, pounded and cut into 2-inch pieces
2 teaspoons red Thai curry paste
4 cups / 960 ml chicken broth	Add broth, simmer 30 min
4 cups / 960 ml unsweetened full-fat coconut cream	Strain aromatics, add cream & protein
1 pound / 455 g chicken breasts, cut into bite-sized pieces
8 oz / 225 g white mushroom caps, sliced
1-2 tablespoons coconut sugar
1½-2 tablespoons fish sauce
2-3 tablespoons fresh lime juice
2-3 green onions, sliced thin
fresh cilantro, chopped, for garnish

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