Tom Kha Gai

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Jalapeno peppers

  Raw

  100g

• Ginger

  Spices, ground

  325g

• Lemongrass

  Freshdirect

  100g

• Curry paste

  2 tsp or 10g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  200g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Fish sauce

  Ready-to-serve

  150g

• Lime juice

  Raw

  200g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or 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.
2. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. 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, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
4. Recipe by: Cheryl Malik (source: https://40aprons.com/tom-kha-soup-whole30/)