Tom Kha Gai Soup

This is my take on tom kha gai, it's a little bit more spicy and tangy then some you've had, but I prefer mine like this! It's delicious over rice or noodles, it makes it a bit more hearty this way. I hope you guys enjoy, it's about to get cold so soup up!

Ingredients:

1 tbsp Coconut Oil

1/2 Onion, sliced

3 Garlic Cloves, chopped

1 Red Jalapeno Pepper sliced, or 5 Thai chilis, halved

3 Galangal, sliced 1/4 inch

1 inch Ginger, sliced

1 Lemongrass Stalk, pounded with the side of a knife and cut into 2-inch long pieces

5 Kaffir Lime Leaves

1 tbsp Red Thai Curry Paste

4 cups Chicken Broth

4 cups Coconut Milk

2 medium Chicken Breasts, cut into bite-sized pieces

8 oz. White Mushroom, sliced

1 tbsp Coconut Sugar

3 tbsp Fish Sauce plus more to taste

4 tbsp fresh Lime Juice

1 tsp Hot Chili Oil

3 Green Onions, sliced thin

Cilantro chopped, for garnish

Instructions:

1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno, galangal, ginger, lemongrass, kaffir lime leaves and red curry paste and cook, stirring frequently, for 5 minutes.

2. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

3. Add in coconut milk, chicken breast, and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut sugar, hot chili oil and lime juice, taste it and add more to your preference!

4. Cook 2 additional minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro. Enjoy with rice or noodles!