Chicken Cream Soup with Mushrooms (Thai Tom Kha Gai)

Thai Tom Kha Gai is a coconut milk soup with mushrooms, chicken, ginger and lemongrass. This quick and easy recipe makes a satisfying, clean and delicious meal.

1 Tbsp. avocado oil
1 small yellow onion
3 cloves garlic, minced
8 oz mushrooms, chopped
6 cups chicken broth
1 (15 oz) can full-fat coconut milk
1 large chicken breast, chopped
1 (1") nub ginger, peeled and grated
2 stalks lemongrass, peeled and chopped into 2" pieces
2 Tbsp. Truvia Natural Sweetener
2 Tbsp. fish sauce
2 tsp. lime zest, freshly grated
3 Tbsp. lime juice, freshly squeezed
2 Tbsp. red curry paste
sea salt

Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5-8 minutes.

Add the garlic and mushrooms and continue sautéing another 3 minutes, until mushrooms begin to sweat.

Stir in the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer and cook 20 minutes, or until the soup is very aromatic and the chicken is cooked through.

Remove and discard the lemongrass before serving. Serve soup in big bowls with lime wedges and cilantro.

Makes 6 servings.

Cook's Notes:

• Replace the ginger with galangal if you can find it.
• Replace the ginger with 2 Tbsp. lemongrass paste.
• Replace the lime zest and juice with 10 kaffir lime leaves if you can find them.