Chicken or shrimp and mushrooms simmered in a coconut broth infused with lemongrass, ginger, chili and red curry paste, then finished with fish sauce and lime.

Ingredients

For the aromatics

• 1 Tbsp coconut oil
• ½ onion, thinly sliced
• 2 cloves garlic, chopped
• 1–3 Thai chilies, halved
• 3 ¼-inch slices ginger
• 1 stalk lemongrass, bruised with the side of a knife and cut into 2-inch pieces
• 2 tsp red Thai curry paste

For the soup

• 4 cups chicken broth
• 4 cups coconut cream
• 2 chicken breasts, cut into bite-sized pieces
• 8 oz white mushroom caps, sliced
• 1–2 Tbsp coconut sugar
• 2 Tbsp fish sauce
• 2–3 Tbsp fresh lime juice

For serving

• 2–3 green onions, thinly sliced
• Fresh cilantro, chopped

Instructions

1. Heat the coconut oil in a pot over medium heat. Add the onion, garlic, chilies, ginger, lemongrass and curry paste and cook, stirring often, for about 5 minutes, until the onion softens.
2. Pour in the broth and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
3. Strain out and discard the aromatics.
4. Add the coconut cream, chicken and mushrooms and simmer until the chicken is just cooked through.
5. Season with the fish sauce, coconut sugar and lime juice to taste.
6. Cook for 2 more minutes, then ladle into bowls and top with the green onions and cilantro.

Notes & substitutions