Tom Kha Gai Soup

Ingredients

2 tablespoons extra virgin olive Onl

½ cup finely diced shallots

(2 large)

Kosher salt and freshly ground black pepper

1 (2-inch) piece fresh ginger, grated

2 garlic cloves, minced

2 (13-ounce) cans unsweetened full-fat coconut milk

1 cup low-sodium chicken broth

2 tablespoons fish sauce (I use

Red Boat)

Grated zest of ½ lime

(1 teaspoon)

3 tablespoons fresh lime juice

(about 2 limes)

1 tablespoon coconut palm sugar (omit for Whole30)

2 to 3 bird's eye chiles, very thinly sliced (depending on how spicy you like it)

¼ teaspoon ground coriander

2 stalks of lemongrass (white and light green parts), smashed with the side of a knife and cut into 2-inch pieces

2 pounds boneless, skinless chicken thighs, trimmed and thinly sliced

2 cups thinly sliced white mushrooms

¼ cup fresh cilantro leaves, plus more for serving

1 lime, cut into wedges, for serving

Directions

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the shallot and a pinch each of salt and pepper. Cook until the shallots are tender, 2 to 3 minutes. Add the ginger and garlic and cook until fragrant, being careful not to burn, 1 more minute.

Add the coconut milk, chicken broth, fish sauce, lime zest, lime juice, coconut sugar, chiles, and coriander. Stir to combine, then add the lemongrass. Bring the soup to a gentle simmer.

Add the sliced chicken and simmer until the chicken is just cooked through, 5 to 6 minutes. Add the mushrooms and simmer for another 3 minutes. Stir in the cilantro and season with salt to

taste.

Remove and discard the lemongrass, if desired (I usually just choose to eat around it). Top with the cilantro and serve with lime wedges.