Thai Coconut Chicken Soup

Ingredients

• 1 tablespoon coconut oil
• half of one onion thinly sliced
• 2 cloves garlic chopped
• half of one red jalapeno pepper sliced; or 1-3 Thai chilis, halved
• 3 ¼-inch slices galangal or ginger
• 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
• 2 teaspoons red Thai curry paste
• 4 cups chicken broth see Notes if vegan or on Whole30
• 4 cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk; see Notes
• 2 medium chicken breasts cut into bite-sized pieces, approximately 1 pound
• 8 ounces white mushroom caps sliced
• 1-2 tablespoons coconut sugar see Notes for Whole30 option
• 1 ½ – 2 tablespoons fish sauce plus more to taste, see Notes if on Whole30 or vegan
• 2-3 tablespoons fresh lime juice
• 2-3 green onions sliced thin
• fresh cilantro chopped, for garnish

Instructions 

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