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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 (¼-inch) galangal or ginger
- 1 stalk lemongrass, pounded and cut into 2-inch pieces
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth (or vegetable broth for vegan)
- 4 cups canned full-fat coconut cream (unsweetened) or coconut milk
- 2 medium chicken breasts, cut into bite-sized pieces (about 1 pound)
- 8 ounces white mushrooms, sliced
- 1–2 tablespoons coconut sugar (adjust for Whole30)
- 1½ – 2 tablespoons fish sauce (more to taste; or coconut aminos for vegan)
- 2–3 tablespoons fresh lime juice
- 2–3 green onions, sliced thin
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat coconut oil in a pot over medium heat.
- Add onion, garlic, jalapeño, galangal, lemongrass, and curry paste. Cook until softened.
- Pour in chicken broth and bring to a gentle boil. Simmer for 30 minutes.
- Strain the broth to remove aromatics.
- Stir in coconut cream, chicken, and mushrooms. Simmer until chicken is cooked.
- Mix in fish sauce, coconut sugar, and lime juice. Adjust to taste.
- Serve with green onions and cilantro on top.
Notes
Use fresh spices and herbs for the best results.
For spiciness, adjust the pepper type to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg