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Ingredients
Scale
- 1 tablespoon coconut oil
- ½ onion, thinly sliced
- 2 cloves garlic, chopped
- ½ red jalapeño pepper, sliced (or 1–3 Thai chiles, halved)
- 3 slices galangal or ginger (¼-inch thick)
- 1 lemongrass stalk, pounded and cut into 2-inch pieces
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth (see notes for vegan option)
- 4 cups full-fat coconut cream (or unsweetened coconut milk)
- 1 pound chicken breasts, cut into bite-sized pieces
- 8 ounces white mushrooms, sliced
- 1–2 tablespoons coconut sugar (see notes for Whole30 option)
- 1½ – 2 tablespoons fish sauce (plus more to taste)
- 2–3 tablespoons fresh lime juice
- 2–3 green onions, sliced thin
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat coconut oil in a medium pot over medium heat.
- Sauté onion, garlic, jalapeño or Thai chiles, galangal or ginger, and lemongrass with red curry paste for about 5 minutes.
- Add chicken broth and bring to a boil. Simmer uncovered for about 30 minutes, then strain out the solids.
- Stir in coconut cream or milk, chicken pieces, and mushrooms. Simmer for 10-15 minutes until chicken is cooked.
- Add fish sauce, coconut sugar, and lime juice to taste. Cook for an additional 2 minutes.
- Serve in bowls garnished with green onions and cilantro.
Notes
Fresh ingredients enhance flavor significantly.
Adjust the spice level according to your preference.
Let the soup sit for a few minutes before serving for improved flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 70