One of my personal favorite soups to make!
Serves: 6-8, Prep Time: 20 minutes, Total Time: 50-60 minutes.
½ tbs. coconut oil
⅛ tsp. Thai dried chiles (finely grounded)
½ cup chicken stock
2 cans full fat coconut milk
2 in. piece of Galangal or Ginger (thinly sliced)
1 piece stalk lemongrass (sliced diagonally)
8 kaffir lime leaves
4 tbs. fish sauce
2 cups chicken breast (very thinly sliced)
1-2 cups white button mushrooms (sliced)
2 tbs. lime juice
12 cherry tomatoes (sliced half)
Fresh cilantro and scallions for serving
Melt the coconut oil in a soup or stock pot, then add the ground chiles and stir for 1-2 minutes until fragrant.
Pour in the coconut milk and bring to a boil.
Add the chicken stock, galangal, lemongrass, kaffir leaves, fish sauce, and chicken and simmer for 10 minutes until the chicken is cooked through.
Add the mushrooms, lime juice, tomatoes and simmer for another 5 minutes until the vegetables are tender but not mushy.
Serve with fresh cilantro and scallions.
Chef's Tip: You can use lemon zest instead of lemongrass.