This Thai coco soup is beyond perfect! It's filled with flavorful ingredients that make it creamy and tasty!
Course:Main Course, Side Dish, Soup
2garlic cloves, chopped
1/2jalapeno pepper, sliced
3/4inchslices of galanga or ginger
1lemongrass stalk, pounded
2tspred Thai curry paste
4cupsThai coconut water
2mediumchicken breasts, cut into bite size pieces
8ozwhite mushroom caps, sliced
1 1/2 - 2tbspfish sauce(optional)
2-3tbspfresh lime juice
2-3green onions, sliced
Fresh chopped cilantro for garnish
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.
Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste.
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro