Tom Kha Gai Soup

Tom Kha Gai Soup

Ingredients:

1 tbsp. virgin coconut or avocado oil

¼ cup diced shallot

1/2 red bell pepper, julienned

½ yellow onion, sliced

1” piece of fresh ginger, grated on a microplane

2 cloves of garlic, minced

1 tbsp. red curry paste

1 cup sliced mixed mushrooms (white, portobella, shiitake) or just white is fine

2 thai bird chiles, thinly sliced, (or 1 tsp. crushed red pepper flakes) depending on spice level

1 stalk of lemongrass, smashed and cut into 2” pieces

1 lime, juice and zest

1 cup low-sodium vegetable broth

1 can full-fat coconut milk

1 tbsp. fish sauce (sub soy sauce for vegan)

½ tbsp. coconut sugar (omit for Whole30)

¼ tsp. ground coriander

½ cup fresh cilantro, for serving

1 lime, cut into wedges, for serving

Directions:

In a large pot, melt oil over medium heat. Add in shallot, red bell pepper, and onion and sautee until slightly soft, about 3 minutes. Season with salt and pepper. Add in ginger and garlic and cook for 1 minute more. Add in red curry paste and stir to combine.

Add in the remaining ingredients (minus the cilantro and lime for serving) and stir to combine. Reduce heat to medium-low and simmer for 15 minutes.

Remove and discard the lemongrass stalks. Test for seasoning and add any necessary salt or spice. Serve with cilantro and lime wedges (this is also great served over gluten-free ramen noodles)!