This Thai soup is tasty and very easy to make! This recipe tastes like restaurant quality.

Ingredients

• 1 tablespoon coconut oil
•  1 onion, sliced
• 2 cloves garlic, chopped
• 3 ¼-inch slices galangal
• 2 lemongrass stalks, pounded and cut into 2-inch long pieces
• 2 teaspoons red Thai curry paste
• 4 cups chicken broth (1 box)
• 4 cups coconut cream or milk (just over 2 cans, can use a mix of low-fat and regular)
• 2 medium chicken breasts, cut into bite-sized pieces OR 1 lb large shrimp 
• 8 ounces white mushroom caps, sliced
• 1-2 tablespoons coconut sugar
• 2 tablespoons fish sauce
•  3 tablespoons fresh lime juice
• 3 green onions sliced thin
• fresh cilantro chopped, for garnish

Directions

1. Heat the coconut oil over medium heat in a large pot.
2. Add the onion, garlic, galangal lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
3. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
4. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream/milk, chicken breast (or shrimp), and mushrooms.
5. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut sugar, and lime juice, plus more of each to taste.
6. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Credit: 40Aprons