Spicy Thai Coconut Chicken Soup (Tom Kha Gai)

Directions

1. Prep the produce by washing everything, trim the cilantro stems, and cut the onions, mushrooms, and chicken into the requested shapes. Finely mince the garlic and ginger.
2. Warm a large pot over medium heat and swirl in a little virgin coconut oil to coat the bottom.
3. Add the sliced onion, minced ginger, minced garlic, and a spoonful of chili-garlic sauce. Cook, stirring often, until the onion begins to soften, about 2–3 minutes.
4. Pour in the broth and coconut milk, then stir in brown sugar, fish sauce, and salt. Bring the mixture to a boil, then reduce to a simmer.
5. Add the mushrooms and chicken to the pot and simmer until the chicken is cooked through, about 10–12 minutes.
6. While the soup simmers, trim the green onions and cut them into 1/4-inch pieces; remove cilantro leaves from the stems and set aside.
7. When the soup is done, stir in lime juice and adjust seasoning if needed.
8. Ladle the soup into bowls and top with the chopped green onions and cilantro leaves before serving.