Ingredients
- 1 tablespoon coconut oil
- ½ onion sliced
- 2 cloves garlic finely chopped
- 2 Thai chiles thinly sliced (or jalapeño)
- 3 slices ginger ¼ inch thick (or galangal)
- 1 stalk lemongrass 2 inches from root end removed, pounded and cut into 2-inch pieces
- 1 tablespoon red Thai curry paste
- 2 teaspoon red Thai curry paste
- 4 cups chicken or vegetable broth
- 2 cups canned coconut cream
- 2 cups canned coconut milk
- 2 medium chicken breasts cut into bite-sized pieces (optional: substitute tofu or shrimp)
- 8 oz white mushrooms sliced
- 1 –2 tablespoon coconut sugar
- 1 ½ –2 tablespoon fish sauce to taste
- 2 –3 tablespoon freshly squeezed lime juice
- 2 –3 green onions thinly sliced
- 1 tablespoon cilantro chopped (for garnish)
Method
Aromatics
- Heat coconut oil in a medium pot over medium heat. Add onion, garlic, Thai chiles, ginger, lemongrass, and 1 tablespoon red curry paste. Cook, stirring frequently, about 5 minutes until onions soften.
Simmer Broth
- Add chicken or veggie broth, bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
Strain
- Strain out aromatics (garlic, onions, lemongrass, ginger) and discard, keeping the broth.
Add Cream & Protein
- Add coconut cream, coconut milk, chicken breast pieces, and mushrooms to the broth. Simmer until chicken is just cooked through.
Season
- Add fish sauce, coconut sugar, remaining 2 teaspoon red curry paste (adjust for spice level), and lime juice to taste. Cook 2 more minutes.
Garnish & Serve
- Divide soup into bowls. Garnish with sliced green onions and chopped cilantro. Serve immediately.